DIABETIC  COOKERY 

RECIPES  AND  MENUS 

REBECCA  W.  OPPENHEIMER 


mmmssmmmmmmiBmmmmimms' 


-^d;^^ 


Digitized  by  tine  Internet  Arciiive 

in  2007  witii  funding  from 

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DIABETIC    COOKERY 

RECIPES   AND    MENUS 


DIABETIC    COOKERY 

RECIPES  AND  MENUS 


BY 

REBECCA    W.    OPPENHEIMER 


NEW  YORK 

E.  P.  BUTTON  &  COMPANY 

681  FIFTH  AVENUE 


Copyright,  1917 

BY 

E.  P.  BUTTON   &    COMPANY 


Printed  in  the  United  States  of  America 


LIBRARY 
(?  /V  UNIVERSITY  OF  CAUFOftWA 

/  iJ'p  iANTA  fiABAARA 


PREFACE 

The  author  would  feel  diffidence  in  publishing  a  cook 
book  when  so  many  excellent  ones  already  exist,  if  it 
were  not  that  she  is  here  treating  a  special  field  in  which 
her  opportunities  for  observation  and  practice  have  been 
exceptional. 

Because  of  her  own  need,  the  author  became  interested  in 
diabetic  foods  given  to  patients  in  the  highly  successful 
treatments  at  Carlsbad  and  Neuenahr,  where  she  spent  her 
summers  for  eight  years.  Each  year  she  saw  the  prepara- 
tion of  special  recipes,  worked  out  with  scrupulous  accuracy 
of  measurement,  and  with  unusual  success  in  making  the 
dietaries  attractive  to  patients  whose  appetites  were  un- 
certain and  difficult  to  satisfy.  Little  by  little  she  collected 
and  adapted  the  recipes  which  appear  in  this  book.  Each 
one  has  been  cooked  and  tested  by  the  author  under  the 
direction  of  a  physician. 

The  tastes  of  the  normal  individual  have  been,  and  are 
being,  catered  to  in  a  plethora  of  cook  books,  but  the  needs 
of  the  diabetic  must  be  met  in  quite  a  different  fashion. 
Little  has  been  done  for  the  general  public  in  this  country 
in  preparing  special  recipes  for  the  diabetic,  and  in  working 
out  their  food  values.  Inasmuch  as  each  person's  carbohy- 
drate tolerance  is  different,  it  is  absolutely  essential  that  the 
carbohydrate  content  of  each  recipe  be  known ;  only  then 
can  it  be  safely  used.  Furthermore,  under  some  conditions, 
when  the  carbohydrate  content  of  the  diet  is  reduced, 
extra  protein  and  fat  are  prescribed  by  the  doctor  to  meet 
the  energy  requirement  of  the  individual.     Accordingly 


vi  PREFACE 

the  author  has  had  the  protein,  fat,  and  carbohydrate 
grams,  as  well  as  the  total  value  in  calories,  computed  for 
each  recipe.  She  believes  that  her  work  should  make  it 
possible  for  those  who  have  the  problem  of  a  diabetic  dietary 
to  combine  each  day's  rations  in  a  way  to  be  both  safe  and 
attractive. 

The  recipes  and  menus  are  so  arranged  that  they  are 
readily  understood  and  directions  can  be  easily  followed. 

Thanks  and  grateful  acknowledgment  are  due  to  the 
late  Dr.  Richard  Stein  for  his  unfailing  interest  in  this 
undertaking  and  to  Miss  Helene  M.  Pope  of  Teachers 
College  for  her  valued  help  in  computation.  The  author  is 
under  special  obligation  to  Mrs.  Mary  S.  Rose  whose 
Laboratory  Handbook  for  Dietetics  has  been  used  as  the 
basis  of  all  calculations. 

Rebecca  W.  Oppenheimer. 

New  York  City 
May  I,  igi7 


I 

2 

3 
4 
5 
6 

7 

8 
9 

lO 


BIBLIOGRAPHICAL  NOTE 

Mrs.  Rorer's  Cook  Book. 

The  Century  Cook  Book. 

Miss  Parloa's  Farmers*  Bulletin. 

Poole  :    Cookery  for  the  Diabetic. 

Rose  :    A  Laboratory  Handbook  for  Dietetics. 

Dr.  E.  P.  Joslin:    Diet  Tables. 

Dr.  Wm.  Ebstein:     Uber  die  Lebensweise  der  Zucker- 

kranken. 
Dr.  H.  Straus:     Winkefur  die  Diabetische  Kiiche. 
K.  Grube  :     The  Dietetic  Treatment  of  Diabetics. 
Winbxer:    365  Speisezettel  fiir  Diabetiker. 


CONTENTS 

1 

PAGB 

PREFACE 

•                  •••••• 

V 

BIBLIOGRAPHY      . 

vi 

PRELIMINARY  REMARKS 

I 

DIET  TABLES         .... 

7 

.No.  I. 

For  Free  Use   . 

8 

No.  2. 

For  Moderate  Use 

II 

No.  3. 

Special  Foods  . 

12 

No.  4. 

Forbidden  Foods 

13 

No.  5. 

Permitted  Drinks 

13 

No.  6. 

Percentages  of  Carbohydrates 

14 

Standard  Food  Values     . 

15 

No.  7- 

Cheese 

15 

No. 8. 

Nuts 

16 

BREAD,  ROLLS,  MUFFINS        .... 

17 

Made 

WITH  Aleuronat  .... 

18 

Made 

with  Almond  Flour     . 

.       18 

Made 

with  Lyster's  Preparations 

20 

CAKES 

22 

Large  Cakes          .         .         .         .         . 

23 

Small  Cakes          .         .         . 

.       26 

CASOID  PREPARATIONS           .... 

31 

Breads,  Biscuits,  etc 

32 

Desserts 

35 

NUT  FLAVORIxNTGS,  SAUCES,  DESSERTS    . 

39 

Flavorings  . 

. 

41 

VUl 


CONTENTS 


Sauces 

Puddings 

Custards 

Gelatine  Desserts 

Plain  Creams 

Parfaits,  Mousses 

Ice  Creams  . 

Water  Ices,  Roman  Punch 

Miscellaneous  Desserts 

EGG  DISHES 

FISH 

List,  with  Food  Values 
Directions  for  Preparing 
Shell  Fish    . 
Miscellaneous  Dishes 

MEATS,  POULTRY,  AND  GAME 

List,  with  Food  Values 
General  Directions 
Left-Overs. 

FRUITS 
SALADS 

Dressings     . 
Raw  Vegetables  . 
Cooked  Vegetables 
Meat    . 
Fish 

SAUCES  FOR  MEATS   AND  FISH 
SOUPS  AND  BROTHS 

Meat  Soups  . 

Meat  Broths 

Vegetable  Cream  Soups 

Sweet  Soups 

Fish  Broths  and  Soups 


CONTENTS 

ix 

PAGB 

VEGETABLES Il8 

List,  with  Food  Values 

119 

General  Rules     . 

120 

Recipes 

120 

Sauces  for  Vegetables 

140 

MISCELLANEOUS  RECIPES      . 

142 

Cereals,  Cocoa    . 

.     143 

Artificial  Milk    . 

144 

TYPICAL  DIETARIES       . 

145 

Spring  Dietaries  . 

148 

Summer  Dietaries 

150 

Autumn  Dietaries 

152 

Winter  Dietaries 

154 

An  Abstinence  Day 

156 

Diabetic  Cookery 

PRELIMINARY  REMARKS 


1.  Breads,  Cakes,  etc. 

2.  Butter 

3.  Cream 

4.  Flour 

5.  Saccharin 


6.  Crystallose 

7.  Special  Articles 

(Where  these  can  be  purchased) 

8.  Table  of  Measurements 

and  Equivalents. 


Diabetic  Cookery 


Preliminary  Remarks 

I.    Breads,  Cakes,  etc. 

Vary  bread,  muffins,  rolls,  cakes,  etc.,  daily.  A  small 
quantity,  just  sufficient  for  one  or  two  days'  use  at  most, 
should  be  baked  at  a  time,  as  any  bread,  etc.,  baked  with 
Casoid  Flour,  Aleuronat  or  Almond  Flour  grows  stale  and 
tasteless  very  quickly. 

2.  Butter 

Use  sweet  (imsalted)  butter  for  the  table,  and  for  cook- 
ing purposes,  wherever  it  is  possible.  Serve  butter  with 
every  meal,  unless  its  use  is  forbidden. 

3.  Cream 

Top  milk,  i.  e.,  the  milk  which  rises  to  the  top  of  the 
bottle,  should  be  used  for  preparing  sauces,  custards, 
etc.,  as  it  is  really  thin  cream,  20%;  it  is  not  quite  so 
heavy  as  thick  cream,  40%,   but  it  is  more  digestible, 

3 


4  DIABETIC  COOKERY 

and  answers  all  purposes,  except  for  making  ice  creams, 
mousses,  parfaits,  etc. 

Serve  sour  cream,  2-3  days  old,  frequently  in  place  of 
cheese. 

4.    Flour 

Prepare  almond  flour  or  meal  at  home;  this  is  a  very 
simple  process  and  insures  absolute  purity.  Do  not  grind 
more  than  j^  lb.  almonds  at  a  time,  as  they  mold  quickly. 
Blanch  ^  lb.  Valencia  almonds;  dry  thoroughly;  grind 
very  fine  in  an  almond  grinder;  sift  like  ordinary  floiu*; 
keep  in  a  covered  glass  jar  in  a  cool  place. 

5.    Saccharin 

When  saccharin  is  used  for  sweetening,  dissolve  one  or 

two  half-grain  tablets  in  a  teaspoonful  of  warm  water, 

and  add  to  the  mixture.     In   sweetening  cooked  fruits, 
add  saccharin  just  before  serving. 

6.     Crystallose 

Dissolve  8-10  crystals  in  i  oz.  of  hot  water,  when  cool 
pour  into  a  small  bottle,  cork  well,  keep  in  a  dark  place; 
use  for  sweetening  as  directed.  6-8  drops  are  generally 
sufficient. 

7.    Special  Articles 

The  following  articles  have  been  specially  tested,  and 
are  the  preparations  which  should  be  used  in  cooking 
for  diabetics : 


DIABETIC  COOKERY  '  5 

A  riicle  Can  be  purchased  at 

Aleuronat  Flour* .  , Lehn  &  Fink,  120  William  St., 

New  York  City 
Almond  Flour  ■  - ,  • 

Casoid  Flour Thomas    Leeming    &    Sons, 

233  Broadway,  New  York 
City 
Cocoa  (Cracked  Cocoa  or 

Cocoa  Nibs) Park  &  Tilford,  NewYorkCity 

Coffee  Essence Crosse     &    Blackwell,    New 

York  City 
Flavoring  Extracts  (Burnett's) 
Saccharin  Tablets  (X  or        Parke,    Davis    &    Co.,   New 

J^  Or.) York  City 

Crystallose A.  Klipstein  &  Co.,  654  Green- . 

wich  St.,  New  York  City 

Ho3rt's  Sweetina The  Pure  Gluten  Food  Co., 

90-92      West     Broadway, 
New  York  City 
Proto   Puffs,   Nos.    I    and    Health  Food  Co.,  25  Lexing- 
2,andotherprepara-       ton    Avenue,    New    York 

tions City 

Lyster's    Prepared    Casein     Lyster    Brothers,    Afidover, 

Diabetic  Flour Massachusetts 

Gum  Gluten  Special  Flour,  The  Pure  Gluten  Food  Co., 
Dainty  Fluffs,  Nos.  90-92  West  Broadway,  New 
I  and  2,  and  other         York  City 

preparations 

Royal  Baking  Powder 

»  Existing  conditions  may  make  it  difficult  at  present  to  obtain  Aleu- 
ronat Flour,  or  Casoid  Flour,  as  these  preparations  are  manufactured 
abroad.  As  a  substitute  use  Lyster's  Prepared  Casein  Diabetic  Flour, 
or  Gum  Gluten  Special  Flour,  which  will  give  satisfaction. 


DIABETIC  COOKERY 


8.    Table  of  Measurements  and  Equivalents 

3  Teaspoons  =  i  Tablespoon       yi  Cup  =  ^  Gill 

4  Tablespoons  =  i  Oz.  }4  Cup  =  i  Gill 

4  Tablespoons  =  yi  Cup  i  Cup  =  2  Gills,  or  }4  Pt. 

i6  Tablespoons  =  I  Cup  2  Cups  =4  Gills,  or  i  Pt. 

I  Oz.  =  28.35  Grams 

I  Lb.  =  453.6       " 
I  gram  protein  =4  calories  i  kilogram  =2.2  pounds 


I  gm.  carbohydrate  =4  cal- 
ories 
I  gram  fat  =9  calories 
I  gram  alcohol  =  7  calories 
6.25  grams  protein  contain 
I  gram  nitrogen 


30  grams  or  cubic  centi- 
meters =1  ounce 

A  patient  "at  rest"  re- 
quires 25  to  30  calories 
per  kilogram  body  weight 


Diet  Tables 


1.  Foods   to   be    Used 

Freely 

2.  Foods    to    be    Used 

Moderately 

3.  Especially    Valuable 

Foods 

4.  Foods    Strictly    For- 

bidden 


Drinks  Permitted 

(a)  Percentages    of 
Carbohydrates 

(b)  a    few    Standard 
Food  Values 

Values  for  Cheese 
Values  for  Nuts 


DIET  TABLES 


TABLE  I 


Foods  iinder  this  Table  may  be  used  freely  under 
direction. 


Internal 

External 

Fresh  Meats 

Parts 

Parts 

I. 

Beef 

I. 

Brain 

I. 

Feet 

2. 

Lamb 

2. 

Heart 

2. 

Ears 

3- 

Mutton 

3- 

Kidneys 

3- 

Tail 

4- 

Pork 

4- 

Marrow 

4. 

Mouth    (used 

5- 

Veal 

5- 

Sweetbreads 

for  salad  in 

6. 

Tongue 

Germany) 

Poultry 

Game 

I. 

Capon 

I. 

Canvasback  Duck 

2. 

Chicken 

2. 

Grouse 

3- 

Duck 

3- 

Prairie  Chicken 

4- 

Goose 

4- 

Plover 

5- 

Guinea  Chicken 

5- 

Quail 

6. 

Pigeon 

6. 

Redhead  Duck 

7- 

Squab 

7- 

Venison 

8. 

Turkey 

8. 
9- 

Wild  Duck 
Wild  Turkey 

DIABETIC  COOKERY 


Dried,  Cured,  Smoked,  and  Salted  Meats 
I.     Bacon  3.     Ham 


2.     Beef 

Fresh  Fish 

1.  All  Fresh  Fish 

2.  Shad  Roe 

3.  Frogs'  Legs 


4.     Sausage  (home  made) 
5.     Tongue 

Smoked,  Dried,  and  Cured  Fish 

Anchovies  6.     Sardelles 


Cod 
Eels 
Herring 
Mackerel 


Sardines 

Sprats 

Sturgeon 


1.  Clams 

2.  Lobsters 


Shell  Fish 

3.  Oysters 

4.  Scallops 
7.     Turtle 


Animal  and  Vegetable  Fats 


10.     Caviar 


5.  Shrimps 

6.  Terrapin 


Milk 
Preparations 


1.  Butter 

2.  Drippings 

3.  Lard 


4.  Crisco 

5.  Olive  Oil 

6.  Wesson  Oil 


1.  Sweet    and    Sour 

Cream 

2.  Cream        Cheeses 

(See  Table  III) 

3.  Parmesan  Cheese 


Vegetables 


Jerusalem  Artichokes 
Asparagus 
vString  Beans 
Beet  Tops 
Brussels  Sprouts 
Cuctmibers 


7 
8 

9 

ID 
II 
12 


Kohlrabi 

Young  Onions 

Sauerkraut 

Sorrel 

Spinach 

Squash 


13.     Swiss  Chard 


lO 


DIABETIC  COOKERY 
Vegetable  Salads 


1 .  Lettuce 

2.  Endive 

3.  Romaine 

4.  Cress 


5.  Dandelion 

6.  Field 

7.  Cucumber 

8.  Chicory 


Flour 


1.  Aleuronat 

2.  Casoid 


3.  Lyster's    Prepared     Casein 

Diabetic  Flour 

4.  Glutosac  Gluten  Flour 


Nuts 

All  nuts    (except    Chestnuts,    Peanuts,    and    Cocoanuts; 
these  to  be  used  under  doctor's  direction  only). 


Relishes 


1.  Capers 

2.  Dill  Pickles 

3.  Horseradish 


4.  Mustard  7.     Radishes 

5.  Olives  8.     Pickled    Wal- 

6.  Mixed  Pickles  nuts 


Catsups  and  Sauces  in  limited  quantities. 


Condiments 


1.  Anise-seed  4.     Kummel      6.     Pepper      (white, 

2.  Cinnamon  5.     Nutmeg  black,  and  red) 

3.  Dill  7.     Salt 


DIABETIC  COOKERY 
TABLE  II 


II 


Foods  under  this  Table  may  be  used  moderately 
and  occasionally. 

Fruits 


I. 

Apples  (i  small  one) 

7- 

Lemons 

2 

Apricots  (i  small  one) 

8. 

Oranges  (sour) 

3 

Currants  (i  tablespf.) 

9- 

Peaches    (i    small 

4 

Cranberries 

one,  ripe) 

5 

Grape  Fruit 

lO. 

Pears  (i  small  one) 

6 

Green  Gooseberries 

II. 

Rhubarb 

12.     Strawberries  (8-io) 


Vegetables 


I. 

Artichokes 

lO. 

Cooked  lettuce 

2. 

Broccoli 

II. 

Mushrooms 

3- 

Savoy  Cabbage 

12. 

Okra 

4- 

Celeriac  (Knob  Celery) 

13- 

Oyster  Plant 

5- 

Celery  (table) 

14. 

Potatoes  (one) 

6. 

Egg  Plant 

15- 

Pimipkin 

7- 

Kale 

16. 

Sweet  Peppers 

8. 

Carrots 

17- 

Tomatoes  (one) 

9- 

Cauliflower 

18. 

Turnips 

Vegetable  Salads 


1 .  Asparagus 

2.  Celeriac  (Knob  Celery) 

3.  Celery 


4.  Cabbage 

5.  Cauliflower 

6.  Tomato 


12 


DIABETIC  COOKERY 
Cheeses 


1.  Chester 

2.  Edam 


3.  Roquefort 

4.  Swiss 


TABLE  III 

The  following  foods,  owing  to  their  great  nutritive 
qualities,  are  especially  valuable. 


1.  Butter 

2.  Olive  Oil 


3.  Cream 

4.  Devonshire  Cream 


Cream  Cheeses 


1.  Gervais 

2.  Neufch^tel 

3.  Stilton 

4- 


Cheddar 


5.  Brie 

6.  Camembert 

7.  Pot-cheese 

8.  Philadelphia  Cream  Cheese 


Meat  and  Poultry 


1 .  Bacon 

2.  Ham 

3.  Pork 

4.  Tongue 


5.  Beef 

6.  Mutton 

7.  Goose 

8.  Duck 


Fish  and  Eggs 


1.  Mackerel 

2.  Salmon 


3.     Caviar 
4-     Eggs 


DIABETIC  COOKERY 


13 


TABLE  IV 

Foods  Strictly  Forbidden 

I. 

Sugars 

15. 

Beets      (on     doctor's 

2. 

All   Farinaceous   Foods 

order) 

and  Starches 

16. 

Large  Onions 

3- 

Pies 

17- 

All  Sweet  and  Dried 

4- 

Puddings 

Fruits 

5- 

Flour 

18. 

Honey 

6. 

Bread 

19. 

Levulose 

7- 

Biscuits 

20. 

All  Sweet  Wines 

8. 

Rice  (by  permission  only) 

21. 

Liqueurs 

9- 

Sago 

22. 

Cordials 

10. 

Arrowroot 

23. 

Syrups 

II. 

Barley 

24. 

Beer 

12. 

Oatmeal  (by  permission 

25- 

Ale 

only) 

26. 

Stout 

13- 

Tapioca 

27. 

Porter 

14. 

Macaroni 

28. 

Chocolate 

29.     Condensed  Milk 

TABLE  V 

Drinks  Permitted 
Sweetened  with  Saccharin  only 


I. 

Natural  and  Carbonated 

8. 

Clabber 

Waters 

9- 

Cognac 

2. 

Lemonade 

10. 

Rtmi 

3- 

Tea 

II. 

Whiskey 

4- 

Coffee 

12. 

Moselle    and     Rhine 

5- 

Van  Houten's  Cocoa 

Wines 

6. 

Cracked  Cocoa  or  Cocoa 

13- 

Bordeaux,   Burgundy, 

Nibs 

and  other  sugarless 

7- 

Sweet  and  Sour  Cream 

wines 

14 


DIABETIC  COOKERY 


TABLE  VI* 


(A)  FOODS  ARRANGED  APPROXIMATELY  ACCORDING  TO 
PERCENTAGE  OF  CARBOHYDRATES 


5% 

10% 

15% 

20% 

Lettuce            Cauliflower 
Spinach            Tomatoes 
Sauerkraut      Rhubarb 
String  Beans    Egg  Plant 
H  Celery              Leeks 
rf  Asparagus        Beet  Greens 
5  Cucumbers      Water  Cress 
H  Brussels           Cabbage 
g      Sprouts        Radishes 
>  Sorrel               Pumpkin 
Endive             Kohlrabi 
Dandelions      Broccoli 
Swiss  Chard     Vegetable 
Sea  Kale              Marrow 

Onions 

Squash 

Turnips 

Carrots 

Okra 

Mushrooms 

Beets 

Green  Peas 
Artichokes 
Parsnips 
Canned 
Lima  Beans 

Potatoes 
Shell  Beans 
Baked  Beans 
Green  Corn 
Boiled  Rice 
Boiled 
Macaroni 

f  Ripe  Olives  (20%  fat) 
Grape  Fruit 

Lemons 

Oranges 

Cranberries 

Strawberries 

Blackberries 

Gooseberries 

Peaches 

Pineapple 

Watermelon 

Apples 

Pears 

Apricots 

Blueberries 

Cherries 

Currants 

Raspberries 

Huckleberries 

Plums 
Bananas 

Butternuts 
to  Pignolias 

Brazil  Nuts 
Bk.  Walnuts 
Hickory 
Pecans 
Filberts 

Almonds 
Walnuts  (Eng.) 
Beechnuts 
Pistachios 
Pine  Nuts 

Peanuts 

H 

65 

40% 

Chestnuts 

y  Unsweetened  &  Unspiced 
£2      Pickles,  Clams,  Oysters, 
S      Scallops,  Liver,  Fish  Roe 

Reckon     available     carbohydrates     in 
vegetables  of  5%  group  as  3%,  of   10% 
group  as  6%. 

'This  table  is  inserted  by  the  kind  permission  of  Dr.  E.  P.  Joslin, 
through  Lea  &  Febiger,  Philadelphia,  Pa.,  the  publishers  of  his  book, 
Treatment  of  Diabetes  Mellitus. 


DIABETIC  COOKERY 

(B)  A  FEW  STANDARD  FOOD  VALUES 


15 


(30  grams  i  oz.)  Protein  Fat     Carbohydrates 

Contain  Approximately Grams 

Oatmeal,  dry  wgt.        .      .      5 2 20 ...  . 

Meat  (uncooked)    .      .      .      6 2 o . . . . 

Meat  (cooked)  .      .      .      .      8 3 o.... 

Broth 0.7 o 0.... 


Calories 


Potato I.. 

Bacon  (cooked)      .      .      .  5. . 

Cream,  40%      .      .      .      .  r. .. 

"       20%      .      .      .      .  I... 

Milk I... 

Bread 3... 

Butter 0.. . 

Egg  (one)     .  ^  .      .      .      .  6. . , 

Brazil  Nuts       .      .      .      .  5 . . 

Orange  (one)      .      .      .      .  o. . 

Grape  Fruit  (one)   .      .      .  o.  . 

Vegetables.  5-10  %  groups  0.5. 


.  o. 

•15- 
.12. 
.  6. 
.  I. 
o. 

•25- 

•  5- 
.20. 
.  o. 
.  o. 
,  o. 


.  6. 
.  o. 
.  I . 
.  I. 

.  2. 
18. 
.  O. 

.  o. 

.  2. 

.  ID. 

10. 

.  I. 


.110 

40 

.  60 

3 

30 
•155 
.  120 
.  60 
.  20 

90 
.240 

75 
.210 

■  40 

40 

,  6 


TABLE  VII 
CHEESE 


Kinds 

Weight 

Protein 

Fat 

Carbo- 
hydrates 

Total 
Calories 

Cms. 

Cms. 

Cms. 

American,  pale 

I  lb. 

130.64 

162.84 

1-35 

1994 

Brie 

" 

72.12 

95.25 

6-35 

1171 

Cheddar 

" 

125.64 

166.90 

18.60 

2079 

Cottage 

" 

94.80 

4-54 

19-51 

498 

Cream 

117.48 

152.84 

10.88 

1888 

Neufchatel 

" 

84.82 

124.30 

6.80 

1485 

Pineapple 

" 

135-60 

176.44 

11.79 

2178 

Roquefort 

" 

102.50 

133-80 

8.16 

1647 

Swiss 

125.18 

158.30 

5-90 

1949 

i6 


^DIABETIC  COOKERY 

TABLE  VIII 

NUTS 


Kinds 

Weight 

Protein 

Fat 

Carbo- 
hydrates 

Total 
Calories 

Cms. 

Cms. 

Cms. 

Almonds 

I  lb. 

95-25 

249.03 

78.47 

2936 

Brazil  nuts 

77.11 

303.10 

31-75 

3162 

Butter  nuts 

126.55 

277.60 

15-86 

3068 

Filberts 

70.76 

296.20 

58.97 

3185 

Hickory  nuts 

69.86 

305-72 

51-70 

3238 

Pecans 

43-55 

319-79 

69.40 

3330 

Pine  nuts 

153-77 

224.93 

73-94 

2905 

Walnuts  (California) 

83.46 

292.10 

58-97 

3199 

Walnuts  (black) 

125.19 

255-38 

53-06 

3012 

Pistachios 

101.14 

244-93 

73-94 

2905 

Bread,  Rolls,  Muffins 

ALEURONAT  PREPARATIONS 
Aleuronat  Bread,  Rolls,  Muffins 

ALMOND  FLOUR  PREPARATIONS 

Almond  Bread  2.    Almond  Muffins 

3.    Almond  Bread  Muffins 

LYSTER'S  PREPARATIONS 
Diabetic  Muffins       2.    Flour  and  Bran  Muffins 


17 


BREAD,  ROLLS,  AND  MUFFINS 

MADE  WITH  ALEURONAT 

I.    Aleuronat  Bread,  Rolls,  and  Muffins 

Protein  33.23  Gms.       2  tablespf.  Aleuronat  Flour  or  yi  oz. 
Fat  14.07     "  2  tablespf.  Almond  Flour  or  yi  oz. 

Carb.        0.08    "  2  Eggs 

Total  Cal.  260  \i  teaspf.  Salt 

^  teaspf.  Baking  Powder 

20%  Cream,  or  Top  Milk 

Mix  and  sift  flour,  salt,  and  baking  powder;  stir  in  eggs 
and  top  milk  enough  to  make  a  soft  dough,  beat  %  hr. 
with  a  spoon;  drop  into  well-buttered  small  round  bread 
pan,  and  bake  ^  hr.  in  a  moderate  oven. 

This  same  quantity  will  make  from  5-6  small  rolls. 

By  adding  2  saccharin  tablets,  a  sweet  muffin  can  be 
made. 

MADE  WITH  ALMOND  FLOUR 

I.    Almond  Bread 

Protein  28.78  Gms.  4  tablespf.  Almond  Flour  or  i  oz. 

Fat         33.65     "  2  Eggs  (separated) 

Carb.        0.15     "  \yi  tablespf.  Butter 

Total  Cal.  418  A  pinch  of  Salt 

^  teaspf.  Baking  Powder 
18 


DIABETIC  COOKERY 


19 


Cream  butter;  add  egg  j'-olks  and  salt  and  beat  thor- 
oughly; next  add  the  flour  and  baking  powder;  stir  very 
smooth;  last  fold  in  the  stiffly  beaten  whites.  Bake  in 
a  buttered  shallow  cake  tin,  for  J4  hr.,  in  a  moderate 
oven. 

2.    Almond  Muffins 


Protein  45.57  Gms. 
Fat         45.48      " 
Carb.        0.19       " 
Total  Cal.  592 


5  tablespf .  ground  Almond  Flour 

or  1)4  oz. 
4  Eggs 

A  pinch  of  Salt 
2  Saccharin  tablets 
i}4  tablespf.  Butter 


Melt  butter;  cream  it  when  cool;  add  2  eggs,  and  half 
the  Almond  Flour;  stir  10  minutes;  separate  remaining 
eggs;  beat  whites  to  a  stiff  froth.  Dissolve  saccharin  in 
X  teaspf.  water;  add  to  the  2  egg  yolks;  beat  lightly, 
stir  into  other  mixture;  now  add  the  rest  of  the  flour,  stir 
thoroughly;  fold  in  the  stiffly  beaten  egg  whites,  and  bake 
in  well-buttered  muffin  rings  in  a  moderate  oven,  from  20-30 
minutes. 

3.    Almond  Bread  Muffins 


Protein  43.09  Gms. 
Fat         77.36    " 
Carb.      19.60    " 
Total  Cal.  947 


}4    lb.    blanched 

Almonds 
3  Eggs 
Pinch  of  Salt 


and    ground 


Beat  whites  very  stiff;  beat  yolks  lightly;  add  salt; 
beat  into  whites  gradually,  alternating  with  the  Almonds. 
Bake  in  greased  pan  20-30  minutes. 


20  DIABETIC  COOKERY 

MADE  WITH  LYSTER'S  PREPARATIONS 

I.     Diabetic  Muffins 

(Used  by  Dr.  E.  P.  Joslin) 

All  of  flour  in  one  of  the  round  boxes  of  Lyster's  Prepared 
Casein  Diabetic  Flour 

1  Egg 

3  tablespf.  of  sweet  heavy  Cream,  (40%) 

2  tablespf.  of  melted  Butter 

Same  quantity  of  drippings,  bacon  fat,  melted  lard,  or 
Crisco  may  be  used  in  place  of  butter. 

This  will  make  six  to  eight  mviffins.  Each  muffin  has 
food  value  equivalent  to  one  egg. 

Beat  white  of  egg  very  stiff;  beat  yolk  separately  from 
white;  to  the  beaten  yolk  add  the  cream  and  melted 
Crisco,  (Crisco  to  be  measured  after  it  is  melted);  then 
add  the  beaten  white  of  egg;  lastly  the  flour,  beating  the 
mixture  all  the  while  the  flour  is  slowly  added.  Put  in 
buttered,  hot  muffln  irons,  and  bake  for  10  to  20  minutes. 
If  a  gas  range  is  used,  bake  10  minutes;  if  coal  range  is 
used,  have  the  oven  hot  and  bake  for  15  minutes.  Oven 
door  should  not  be  opened  for  ten  minutes. 

(Use  old-fashioned  cast-iron  muffin  iron.) 

2.    Flour  and  Bran  Muffins 

I  level  tablespoon  Lard 

1  Egg 

2  tablespf.  heavy  Cream 
I  cup  washed  Bran 

I  package  Lyster's  Flour 
}4  cup  Water,  or  less 

Tie  dry  bran  in  cheesecloth  and  soak  i  hour.    Wash 


DIABETIC  COOKERY  21 

by  squeezing  water  through  and  through.     Change  water 
several  times,  wring  dry. 

Separate  egg  and  beat  thoroughly.  Add  to  the  egg 
yolk  the  melted  lard,  cream,  and  beaten  egg  white.  Add 
Lyster's  Flour,  washed  bran,  and  water.  Make  nine 
muffins. 


Cakes 

MADE  WITH  NUTS  OR  ALEURONAT 
Large  Cakes 


1.  Almond  Sponge 

2.  Almond  Mocha 

3.  Hazelnut  or  Filbert  7 

4.  English  Walnut  8 

9.  Crumb  Cake 

Small  Cakes 


5.  Chocolate  Layer 

6.  Cheese 
Coffee 
Cinnamon 


1.  Cookies  No.  i 

2.  Cookies  No.  2 

3.  Ginger  Cookies  (Poole) 

4.  Spice      Cookies     (Von 

Winkler) 

5.  Chocolate  (Cocoa) Cookies 

6.  Cinnamon  Bars 


7.  Anise  Zwieback 

8.  Anise  Drops 

9.  Almond  Macaroons 

10.  Hazelnut  or  Filbert 

Macaroons 

1 1 .  English  Walnut  Ma- 

caroons 


12.  Zwieback  (Von  Winkler) 


23 


CAKES 

MADE  WITH  NUTS  OR  ALEURONAT 

Large  Cakes 

I.    Almond  Sponge  Cake  (Individual) 

Protein   16.30  Cms.  2  tablespf.  blanched  and  grated 

Fat  19.08      "  Almonds 

Carb.        2.84      "  2  Eggs  beaten  separately- 

Total  Cal.  248  Pinch  of  Salt 

2-3  Saccharin  tablets 

Stir  the  yolks  of  the  eggs  foamy;  add  almonds,  salt,  and 
saccharin;  fold  in  the  stifHy  beaten  whites,  and  bake  in  a 
moderate  oven,  in  a  well-buttered  cake  pan. 

2.    Almond  Mocha  Cake  (Individual) 

Use  the  above  ingredients,  flavoring  with  a  tablespf. 
of  Crosse  &  Blackwell's  coffee  essence.  Bake  in  two 
layers;  when  cold  spread  whipped  cream  flavored  with 
coffee  between  the  two  layers. 

Protein    17.60  Cms.  For  the  Coffee  Cream  use: 

Fat  42.68      "  14  pt.  Cream 

Carb.        4.61      "  Saccharin  to  taste 

Total  Cal.  473  i    tablespf.    Coffee    Extract 

(Crosse      &      Blackwell's) 
23 


24 


DIABETIC  COOKERY 


3.     Hazelnut  or  Filbert  Cake  (Individual) 


Protein 

Fat 

Carb. 


14.39  Gms. 

21.13      " 

1.87      " 


Total  Cal.  255 


Like  Almond  Sponge  Cake,  us- 
ing 2  tablespf.  unblanched 
grated  Hazelnuts  in  place  of 
the  Almonds. 


4.    English  Walnut  Cake  (Individual) 


Protein 

Fat 

Carb. 


16.32  Gms. 
22.19      " 
2.44      " 


Total  Cal.  275 


Like  Almond  Sponge  Cake,  us- 
ing 2  tablespf.  grated  English 
Walnuts  in  place  of  the  Al- 
monds. 


5.    Chocolate  Layer  Cake  (Individual) 


Protein   10.99  Gms 
Fat         20.39      " 
Carb.        4.68      " 
Total  Cal.  245 


2  tablespf.  blanched  and  pounded 
Almonds 
'  i>^  teaspf.  Van  Houten's  Cocoa 

I  Egg 

I  tablespf.  Cream 
6  drops  Vanilla  Extract 
Saccharin  to  taste 


Stir  the  egg  to  foam,  add  ahnonds  and  the  cocoa  which 
has  been  dissolved  in  the  cream,  then  add  vanilla  extract 
and  the  saccharin.  Bake  in  two  layers  on  well-buttered 
tins  in  a  moderate  oven ;  when  cold,  spread  whipped  cream 
between  the  layers,  and  on  the  top  layer. 

6.     Cheese  Cake  (Individual) 


Protein  49.18  Gms. 
Fat         18.23      " 
Carb.      12.77      " 
Total  Cal.  412 


2  tablespf.  Aleuronat 
2  Eggs 

1  teaspf.  Butter 

2  tablespf.  Almond  Flour 


DIABETIC  COOKERY  25 

}4  teaspf.  Royal  Baking  Powder 

2  Saccharin  tablets 

5  tablespf.  Pot-cheese 

Cream  or  top  milk,  enough  to  make  a  soft  dough. 

Cream  butter,  stir  in  one  well-beaten  egg  in  which  the 
saccharin  has  been  dissolved,  sift  in  Aleuronat,  almonds, 
and  baking  powder;  then  beat,  making  a  dough  soft 
enough  to  roll  out;  cover  the  dough  and  let  it  stand  for 
>^  hour;  during  this  time  strain  pot-cheese  through  a 
puree  sieve,  stir  into  this  i  egg  yolk,  2-3  saccharin  tablets, 
cream,  and  the  egg  white  beaten  very  stiff;  now  roll  out 
dough;  butter  a  small  spring  form,  put  the  dough  into  it, 
spread  the  cheese  mixture  on  this,  and  bake  }4-H  hr.  in 
a  moderate  oven. 

7.    Coffee  Cake  (Individual) 

Protein  32.10  Gms.  4  tablespf.  Butter 

Fat  72.48      "  2  Eggs  separated 

Carb.        5.78      "  2  tablespf.  Aleuronat 

Total  Cal.  803  4  tablespf.  Almonds 

}4  teaspf.  Royal  Baking  Powder 

}4  teaspf.  Vanilla  Extract 

3  Saccharin  tablets 

Cream  butter,  add  egg  yolks,  Aleuronat,  etc. 

8.     Cinnamon  Cake  (Individual) 

Protein  32.38  Gms.  2  tablespf.  Aleuronat 

Fat  13.78      "  2  tablespf.  Almond  Flour 

Carb.        2.72      "  2  Eggs 

Total  Cal.  264  3  Saccharin  tablets 

}4  teaspf.  Baking  Powder 

^  teaspf.  ground  Cinnamon 

Cream  to  make  a  soft  batter 


26  DIABETIC  COOKERY 

Foam  egg  yolks,  add  Aleuronat,  almonds,  etc.,  last  the 
stiff  egg  whites;  pour  into  buttered  cake  tin;  bake  }4-H 
hr.  in  a  moderate  oven. 

9.     Crumb  Cake   (Individual) 

Protein   34.36  Gms.  2  tablespf.  grated  Almonds 

Fat  1979      "  2  Eggs 

Carb.        5.25      "  }4  teaspf.  Cinnamon 

Total  Cal.  336  >^  teaspf.  Lemon  Juice 

}4  teaspf.  grated  Lemon  rind 

)4  teaspf.  Baking  Powder 

Saccharin  to  taste 

Beat  eggs  foamy  with  the  saccharin  dissolved  in  }4  teaspf. 
of  hot  water;  add  other  ingredients,  baking  powder  last. 
Have  the  cake  mold  well  buttered,  and  bake  from  20-30 
minutes  in  a  moderate  oven. 

CAKES 

MADE  WITH  NUTS  OR  ALEURONAT 

Small  Cakes 

I.    Cookies,  No.  i 

Protein  32.36  Gms.  8  tablespf.  Butter 

Fat        165.04      "  12   tablespf.   grated,    blanched 

Carb.       1704      "  Almonds 

Total  Cal.  1682  i  Egg  yolk,  raw 

Saccharin,  5-6  tablets 

8-10  drops  Vanilla  Extract 

3  hard-boiled  yolks  of  Eggs 
mashed  through  a  strainer 

I  teaspf.  grated  Lemon  rind 


DIABETIC  COOKERY  27 

Cream  butter,  add  almonds,  the  strained  egg  yolks  and 
other  ingredients,  moistening  with  the  raw  egg  yolk. 
Roll  out  dough,  cut  out  with  biscuit  cutter,  sprinkle  with 
chopped  almonds,  and  bake  on  buttered  tins. 

2.  Cookies,  No.  2 

Protein  25.99  Gms.  2  tablespf.  Aleuronat 

Fat  30.19      "  2  tablespf.  ground  Almonds 

Carb.        9.07      "  I  tablespf.  Butter 

Total  Cal.  412  ^2  teaspf .  ground  Cinnamon 

}4  teaspf.  Royal  Baking  Powder 

I  Egg 

2-3  Saccharin  tablets 

Cream,  or  top  Milk 

Cream  the  butter;  mix  and  sift  Aleuronat,  almonds,  and 
baking  powder;  dissolve  saccharin  in  a  few  drops  of  warm 
water.  Blend  butter  with  the  sifted  flour;  add  cinnamon 
and  saccharin,  next  the  whole  egg,  and  lastly  cream  enough 
to  make  a  dough  stiff  enough  to  roll  out. 

Roll  out  yi  inch  thick,  cut  out  with  a  cake  cutter,  and 
bake  in  a  moderate  oven. 

3.  Ginger  Cookies 

Protein  28.51  Gms.  4  tablespf.  Almond  Flour 

Fat  22.31      "  2  Eggs  separated 

Carb.        5.63      "  4  Saccharin  tablets 

Total  Cal.  340  i  tablespf.  Cream 

}4  teaspf.  ground  Ginger 

Foam  egg  yolks  with  saccharin  dissolved  in  a  few  drops 
of  water;  add  almond  flour,  ginger,  and  cream,  stir  smooth; 
drop  from  teaspoon  on  a  buttered  tin;  flatten  out,  and 
bake  in  a  moderate  oven. 


28  DIABETIC  COOKERY 

4.    Spice  Cookies 

Protein  31.95  Gms.  4  tablespf.  Almond  Flour 

Fat  31.32      "  2  Eggs,  separated 

Carb.        8.47      "  3-4  Saccharin  tablets 

Total  Cal.  445  i  tablespf.  Cream 

I  teaspf .  mixed  spices 
(Cinnamon,  Cloves,  and  grated  Nutmeg) 

Proceed  as  above,  sprinkling  a  few  coarsely  chopped 
blanched  almonds  on  top  of  the  cakes. 

5.    Chocolate  (Cocoa)  Cookies 

Protein  26.04  Gms.  3  tablespf.  Almond  Flour 

Fat  17-56      "  2  Eggs,  separated 

Carb.        6.83      "  4  Saccharin  tablets 

Total  Cal.  289  i  tablespf.  Van  Houten's  Cocoa 

}4  teaspf.  grated  Lemon  rind 

}4  teaspf.  ground  Cinnamon 

6-8  drops  Vanilla  Extract 

Proceed  as  for  Ginger  Cookies. 

6.    Cinnamon  Bars 

Protein  43.58  Gms.  8  tablespf.  Almond  Flour 

Fat  24.08      "  2  Eggs  separated 

Carb.       10.48      "  }4  tablespf.  ground  Cinnamon 

Total  Cal.  433  3-4  Saccharin  tablets 

Mix  ingredients,  folding  in  stiffly  beaten  egg  whites, 
last;  butter  tin;  form  narrow  bars  of  the  mixture,  and 
bake  in  a  moderate  oven. 


DIABETIC  COOKERY  29 

7.    Anise  Zwieback 

Protein  51.90  Gms.  2  Eggs 

Fat  1748      "  4  tablespf,  Alenronat 

Carb.        5.44      "  4  tablespf.  Almond  Flour 

Total  Cal.  387  ^2  teaspf.  Baking  Powder 

I  teaspf.  Anise  Seed 

3-4  Saccharin  tablets 

Beat  the  whole  eggs  with  the  saccharin;  add  dry  in- 
gredients ;  be  sure  that  the  anise  seed  is  carefully  cleaned ; 
bake  in  shallow  bread  pan  in  a  slow  oven;  when  baked 
cut  out  into  two-inch  slices  with  a  sharp  knife,  and  toast 
a  light  brown  in  oven. 

8.    Anise  Drops 

Protein   51.90  Gms. 
Fat  17.48      " 

Carb.        5.44      " 
Total  Cal.  387 

Same  ingredients  as  above.  Drop  with  a  teaspoon  on  a 
shallow  tin;  bake  in  a  slow  oven;  do  not  toast. 

9.    Almond  Macaroons 

Protein   14.50  Gms.  4  tablespf.  blanched  and  grated 

Fat          18.12      "  Almonds 

Carb.        5.68      "  2  Egg  whites 

Total  Cal.  244  2-3  Saccharin  tablets. 

Dissolve  saccharin  in  a  few  drops  of  hot  water;  beat 
the  egg  whites  to  a  very  stiff  froth;  stir  in  the  almonds 
and  saccharin;  bake  in  a  very  moderate  oven,  on  well- 
buttered  wax  paper. 


30  DIABETIC  COOKERY 

lo.    Hazelnut  or  Filbert  Macaroons 

Protein   12.68  Gms.  4  tablespf.  grated,  unblanched 

Fat          22.22      "  Hazelnuts 

Carb.        3.74     "  2-3  Saccharin  tablets 

Total  Cal.  266  2  Egg  whites 

Proceed  as  for  Macaroons. 

II.    English  Walnut  Macaroons 


Protein   14.54  Gms. 

4  tablespf.  coarsely  chopped  nuts 

Fat         24.34     " 

2-3  Saccharin  tablets 

Carb.        4.88     " 

2  Egg  whites 

Total  Cal.  298 

Proceed  as  for  Macaroons. 

12.    Zwieback  (Von  Winkler) 

Protein  32.38  Gms.  2  Eggs,  separated 

Fat  1378      "  2  tablespf.  Aleuronat 

Garb.        2.72      "  2  tablespf.  Almond  Flour 

Total  Cal.  265  2  Saccharin  tablets 

6  drops  Vanilla  Extract 

}4  teaspf .  Lemon  rind 

^  teaspf.  Baking  Powder 

Beat  egg  yolks,  saccharin,  vanilla,  and  lemon  rind, 
stirring  y^  hour;  add  dry  ingredients,  stir  perfectly  smooth; 
add  stiffly  beaten  egg  whites,  and  bake  in  a  well-buttered 
shallow  pan,  in  a  moderate  oven;  remove  from  pan;  cool 
and  cut  into  two-inch  strips,  using  a  very  sharp  hot  knife. 
Toast  these  strips,  in  a  very  moderate  oven. 

These  Zwieback  will  keep  2-3  days. 


Casoid  Preparations 

REMARKS 

BREADS,  BISCUITS,  CRACKERS,  MUFFINS,  etc. 

MADE  WITH  CASOID  FLOUR 

1.  Bread,  Rolls  4-    Crackers  (-4),  (5) 

2.  Biscuits  5-     Pancakes 

3.  Muffins  6.    Egg  Toast 

DESSERTS 
MADE  WITH  CASOID  FLOUR 

1.  Bread  Fritters  3-    Tarts,   Filling    for 

2.  Bread  Pudding  {A),  Tarts 

(-B),  (O,  (D)  4.    Cinnamon  Cakes 

5.    Cream  Puffs 


31 


CASOID   PREPARATIONS 

REMARKS 

Casoid  takes  the  first  rank  as  a  flour  for  diabetics, 
and  therefore  a  special  chapter  is  devoted  to  its  use 
in  the  preparation  of  Bread,  Muffins,  Desserts,  etc. 

Casoid,  to  a  great  extent,  has  solved  the  problem 
which  confronts  the  cook  as  to  a  substitute  for  wheat 
bread,  and,  as  a  diabetic  naturally  craves  bread,  the  sub- 
stitute must  come  as  near  to  the  real  article  as  possible. 

Breads,  etc.,  made  from  Casoid  flour,  require  skillful 
handling  in  mixing,  and,  most  important  of  all,  they 
require  just  the  right  oven  heat  to  bake  them  properly. 
A  little  care  and  practice  will  produce  good  results, 
satisfactory  to  both  the  patient  and  the  cook. 

BREADS,  BISCUITS,  CRACKERS,  MUFFINS, 

ETC. 

MADE  WITH  CASOID  FLOUR 

I.    Casoid  Bread,  Casoid  Rolls 

Protein   38.04  Gms.  4  tablespf.  Casoid  Flour 

Fat  12.30      "  ^  teaspf.  Baking  Powder 

Carb.        2.49     "  3^  teaspf.  Salt 

Total  Cal.  273 

2  Eggs,  separated 

2-3  tablespf.  Cream 
32 


DIABETIC  COOKERY  33 

Beat  yolks  creamy;  add  salt  and  cream;  fold  in  stiffly 
beaten  egg  whites;  mix  and  sift  flour  and  baking  powder, 
and  stir  into  the  eggs,  etc.  Beat  lightly,  until  dough  is 
smooth. 

Butter  a  small  round  bread  pan  very  well;  put  dough 
in  pan  with  a  spoon;  bake  in  moderate  oven  30-45  min- 
utes. This  quantity  makes  one  small  round  loaf  of  bread, 
enough  for  one  day's  use,  or  makes  from  5-6  small  rolls. 

2.  Casoid  Biscuits  (2-3) 

Protein   31.37  Gms.  4  tablespf.  Casoid  Flour 

Fat         28.75      "  2  teaspf.  Butter 

Carb.        1.73      "  1-2  tablespf.  Top  Milk 

Total  Cal.  391  i  Egg 

A  pinch  of  Salt 

^  teaspf.  Baking  Powder 

Sift  dry  ingredients;  rub  in  the  butter,  add  egg,  and 
lastly  the  milk.  Make  a  dough  stiff  enough  to  roll;  roll 
out,  cut  with  biscuit  cutter;  prick  with  a  fork,  and  bake 
on  a  floured  tin  in  a  moderate  oven  until  a  light  brown; 
about  20-30  minutes. 

These  biscuits  should  be  eaten  warm,  not  hot. 

3,  Casoid  Muffins  (2-3) 

Protein   19.27  Gms.  2  tablespf.  Casoid  Flour 

Fat  6.46     "  }4  scant  teaspf.  Baking  Powder 

Carb.         1.63      "  I  Egg,  separated 

Total  Cal.  142  2  Saccharin  tablets 

A  small  pinch  of  Salt 

1-2  tablespf.  Top  Milk 

Beat  yolk  creamy  with  salt  and  dissolved  saccharin; 
add  stiffly  beaten  egg  white  and  milk ;  mix  and  sift  flour  and 


34  DIABETIC  COOKERY 

baking  powder;  stir  into  the  egg,  and  beat  batter  smooth. 
Bake  in  well-buttered  muffin  pans  from  20-30  minutes, 
in  a  moderate  oven. 

4.    Casoid  Crackers  (A) 

Protein  26.97  Gms.  4  tablespf .  Casoid  Flour 

Fat  10.27     "  2  teaspf.  Butter 

Carb.        0.21      "  >^Egg 

Total  Cal.  204  A  small  pinch  of  Salt 

Rub  butter  and  flour  together;  add  salt;  beat  egg  foamy; 
stir  into  the  flour,  and  make  a  stiff  dough.  Roll  out  dough 
very  thin  and  flat,  cut  with  biscuit  cutter,  prick  crackers 
with  a  fork;  bake  on  a  floured  tin  in  a  very  moderate  oven, 
until  a  light  yellow  color. 

Sweet  Casoid  Crackers  (B) 

Protein  26.97  Gms. 
Fat  10.27     " 

Carb.        0.21      " 
Total  Cal.  204 

Same  ingredients  as  above,  with  the  addition  of  two 
dissolved  saccharin  tablets,  and  6  drops  of  vanilla  extract. 

5.     Casoid  Pancakes  (3-4) 

Protein   15.56  Gms.  i  JE^  tablespf .  Casoid  Flour 

Fat  5.51      "  I  Egg,  separated 

Carb.        0.46     "  )4  teaspf.  (scant)  Baking  Powder 

Total  Cal.  113  Small  pinch  of  Salt 

I  tablespf.  Top  Milk 

Beat  yolk  foamy;  add  salt;  next  milk  and  the  stiffly 
beaten  white  of  the  egg;  mix  and  sift  in  flour  and  baking 


DIABETIC  COOKERY  35 

powder;  stir  smooth,  fry  in  butter,  and  serve  very  hot. 
The  batter  may  be  sweetened  with  i  saccharin  tablet,  if 
sweet  pancakes  be  liked. 

6.    Casoid  Egg  Toast 

Protein   86.42  Gms.  4  slices  stale  Casoid  Bread 

Fat         35.49     "  I  Egg 

Carb.        5.62      "  I  tablespf.  Cream 

Total  Cal.  688  I  Saccharin  tablet 

Beat  up  egg,  cream,  and  saccharin;  dip  bread  slices  in 
this  batter,  and  then  fry  like  pancakes  in  boiling  hot  but- 
ter; powder  very  lightly  with  ground  cinnamon,  and  serve 
very  hot,  at  once. 


DESSERTS 

MADE  WITH  CASOID 

I.    Casoid  Bread  Fritters  (2  Fritters) 

Protein   14.68  Gms.  i}4    tablespf.     grated     Casoid 

Fat  8.44     "  Bread 

Carb.         1. 01      "  I  Egg,  separated 

Total  Cal.  139  }i  teaspf.  Baking  Powder 

I  tablespf.  Top  Milk 

1-2  Saccharin  tablets 

J4  teaspf.  ground  Cinnamon 

A  pinch  of  Salt 

Proceed  as  for  Pancakes;  serve  very  hot  with  a  lemon 
sauce,  or  with  stewed  fruit. 


36         ,  DIABETIC  COOKER  Y 

2.    Casoid  Bread  Pudding  (^4) 

Protein   14.95  Gms.  2  tablespf.Casoid  Bread  Crumbs 

Fat  15.68      "  I  tablespf.  coarsely  chopped 

Carb.        3.42      "  Almonds 

Total  Cal.  215  I  Egg,  separated 

3  Saccharin  tablets 

^2  teaspf.  ground  Cinnamon 

)4  teaspf.  Lemon  rind 

X  teaspf.  Lemon  juice 

>^  teaspf.  Baking  Powder 

Proceed  as  for  Bread  Fritters;  butter  a  small  china 
pudding  mold;  pour  in  batter;  bake  like  a  custard  (see 
Baked  Custard). 

Serve  hot  or  cold  with  a  wine  sauce,  or  a  cream  sauce. 

Casoid  Bread  Pudding  (J5) 

Protein   17.75  Gms.  2  tablespf .  Casoid  Bread  Crumbs 

Fat  9.98      "  I  Egg,  separated 

Carb.        1.84     "  2  tablespf .  Top  Milk 

Total  Cal.  168  X  teaspf.  Lemon  rind 

5  drops  Vanilla  extract 

2  Saccharin  tablets 

Proceed  as  above;  serve  hot  with  vanilla  sauce;  or 
cold  with  whipped  cream  (see  Whipped  Cream). 

Casoid  Bread  Pudding  (C) 

Protein   15.50  Gms.  Same  ingredients  as  for  Recipe 

Fat          16.46      "  (A)   with  the  addition  of   i 

Carb.        4.39     "  teaspf.  Van  Houten's  Cocoa. 
Total  Cal.  228 


DIABETIC  COOKERY  37 

Casoid  Bread  Pudding  (D) 

Brown  Betty 

Protein  20.98  Gms.  i  small  sour  Apple 

Fat  18.70      "  J4  cup  Casoid  Bread  Crumbs 

Carb.        8.62      "  I  tablespf.  Butter 

Total  Cal.  285  2-3  Saccharin  tablets. 

Chop  apple  fine;  dissolve  saccharin  in  i  teaspf.  water, 
and  mix  with  apple;  butter  a  small  china  pudding  mold. 
Cover  bottom  of  mold  with  crtmibs,  butter,  and  apples, 
repeating  the  layers  till  mold  is  full. 

Bake  slowly  for  i  hour,  in  a  moderate  oven.  Serve  hot 
with  fresh  cream,  or  with  a  sweet  cream  sauce. 

3.    Tarts  (2-3) 

Protein   19.19  Gms.  2  tablespf.  Casoid  Flour 

Fat  12.57      "  2  teaspf.  Butter 

Carb.        0,1 1      "  A  small  pinch  of  Salt 

Total  Cal.  190  i  Egg 

J4  teaspf.  Baking  Powder 

I  tablespf.  cold  Water 

Sift  and  mix  dry  ingredients;  rub  in  the  butter;  beat 
up  egg  and  stir  into  mixture;  add  water,  and  make  a  dough 
stiff  enough  to  roll  out.  Line  patty  tins  with  the  paste, 
and  bake  a  light  yellow  in  a  moderate  oven. 

Filling  for  Tarts 

Fill  baked  shells  with: 

A.  Stewed  Apples  D.    Any    other    stewed    fruit 

B.  Stewed  Rhubarb  allowed 

C.  Stewed  Gooseberries    E.     Custard 

F.     Cheese  Custard 


38  DIABETIC  COOKERY 

4.    Cinnamon  Cakes 

Protein   14.53  Cms.  2  tablespf.  Casoid  Flour 

Fat  0.33      "  I  tablespf.  Almond  Flour 

Carb.         3.13      "  ^  teaspf.  Baking  Powder 

Total  Cal.  73  )4  teaspf.  ground  Cinnamon 

X  teaspf.  grated  Lemon  rind 

6  drops  Vanilla  extract 

3  Saccharin  tablets 

Proceed  as  for  Casoid  Muffins,  and  bake  in  well-buttered 
patty  pans  from  20-30  minutes,  in  a  moderate  oven. 

5.    Casoid  Cream  Puffs  (2-3) 

Protein    19.40  Gms.  2  tablespf.  Casoid  Flour 

Fat  10.49      "  I  Egg,  separated 

Carb.        0.50     "  X  teaspf.  Baking  Powder 

Total  Cal.  174  A  tiny  pinch  of  Salt 

I  tablespf.  Cream 

Proceed  as  for  Casoid  bread;  put  puffs  in  two  buttered 
patty  pans  in  a  very  moderate  oven;  they  must  be  a  deep 
yellow  when  baked.  When  nearly  cold,  cut  open  at  the 
side  and  fill  with  custard  (see  Custards),  or  with  stiffly 
whipped,  sweetened,  and  flavored  cream. 


Nut  Flavorings,  Sauces,  Puddings, 

Custards,    Frozen    Desserts, 

Miscellaneous   Desserts 

NUT  FLAVORINGS 
I.    Almond  OR  Filbert  2.    Burnt  Filbert 

SAUCES  FOR  DESSERTS 


I. 

Cocoa                                  3.    Vanilla 

2. 

Lemon                                   4.    Wine 

PUDDINGS 

I. 

Almond        Pudding         5.    Proto-Puff  (A),  (B) 

(Grube)                            6.    Cream    Pudding 

2. 

Filbert                                            (Poole) 

3- 

Apple                                    7.    Cocoa 

4- 

Apple  Custard                    8.    Lemon  Puff 

CUSTARDS 

I. 

Boiled                                 4.    Macaroon 

2. 

Baked,  with  various          5.    Snowballs      with 

Flavorings                                Vanilla  Sauce,  or 

3. 

Almond                                         Floating  Island 

6.    Cheese  Custard 

39 

40  DIABETIC  COOKERY 

FROZEN  DESSERTS 

Gelatine  Desserts 

1.  Wine  Jelly  3.    Coffee  Jelly 

2.  Lemon  Jelly  4.     Bavarian  Cream 

5.     Almond  or  Filbert  Bavarian 

Plain  Creams 
I.    Whipped  Creams  (plain)        2.    Charlotte  Russe 

Parfaits 


I. 

Caf6  Parfait 

2. 

Almond  Parfait 

3. 

Filbert  Parfait 

Mousses 

I.' 

Coffee  Mousse 

2. 
Ice  Creams 

Macaroon  Mousse 

I. 

2. 

Vanilla 
Coffee 

5 

3.  Hazelnut 

4.  Macaroon 
.    Strawberry 

Water 

Ices,  Roman 

Punch 

I. 

Lemon  Ice 

3- 

2.    Orange  Ice 
Roman  Punch 

MISCELLANEOUS   DESSERTS 

1.  Apple  Fritters  3.     French  Pancakes 

2.  Poppy  Seed  Noodles  4.    Cream  Waffles 


NUT  FLAVORINGS 
I.    Almond  or  Filbert 


Protein  23.80 
Fat  62.24 
Carb.  19.60 
Total  Cal.  734 


4  oz.  or  y^  lb.  Almonds  blanched 


Protein   19.66 
Fat  70.99 

Carb.        8.16 
Total  Cal.  750 


4  oz.  or  >^  lb.  Filberts  unblanched 


Blanch  almonds,  dry  them  on  a  clean  cloth,  and  when 
perfectly  dry  put  them  on  a  pie  plate  in  the  oven,  and  let 
them  remain  until  they  turn  a  light  brown. 

Cool,  grind  in  an  almond  grinder,  and  then  pound  to 
a  paste  in  a  mortar.  Put  in  a  covered  glass  jar,  where  the 
paste  will  keep  indefinitely. 


2.    Burnt  Filberts  (Hazelnuts) 

Wipe  filberts  on  a  clean  cloth,  removing  the  coarse, 
fibrous  ends.  Do  not  blanch.  Then  proceed  as  for  burnt 
almonds. 

41   , 


42  DIABETIC  COOKERY 

SAUCES  FOR  DESSERTS 

1.  Cocoa  Sauce  (Individual) 

Protein     7.15  Gms.  K  cup  Top  Milk 

Fat  10.93     "  I  Egg  yolk 

Carb.        7.61     "  J^  teaspf.  Van  Houten's  Cocoa 

Total  Cal.  157  i  Saccharin  tablet 

Heat  top  milk  in  double  boiler;  stir  in  egg  yolk,  which 
has  been  beaten  foamy;  beat  imtil  creamy,  add  the  cocoa 
and  dissolved  saccharin;  serve  hot  or  cold. 

2.  Lemon  Sauce  (Individual) 

Protein     3.95  Gms.  Juice  of  )4  Lemon 

Fat  6.24     "  yi  cup  Water 

Carb.        2.79     "  I  teaspf.  Almond  Flour 

Total  Cal.  83  i  Egg  yolk 

1-2  Saccharin  tablets 

Mix  egg  and  lemon  juice;  beat  foamy;  stir  into  boiling 
water  and  beat  imtil  creamy ;  add  almond  flour  and  sac- 
charin; strain.     Serve  hot  or  cold. 

3.    Vanilla  Sauce  (Individual) 

Protein     5.07  Gms.  >^  cup  Cream 

Fat  49.26     "  I  Egg  yolk 

Carb.        3.27    "  4-5  drops  Vanilla  extract 

Total  Cal.  477  i  Saccharin  tablet 

Heat  cream  in  double  boiler;  stir  in  egg  yolk  which  has 
been  beaten  foamy;  beat  until  creamy  and  add  flavoring 
and  dissolved  saccharin ;  serve  hot  or  cold. 


DIABETIC  COOKERY  43 

The  flavor  of  vanilla  or  cream  sauce  may  be  varied 
by  substituting  a  half-inch  stick  cinnamon,  }i  teaspf. 
groimd  burnt  almonds,  or  any  other  flavor. 

4.     Wine  Sauce  (Individual) 

See  Wine  Soup. 

PUDDINGS 

I.    Almond  Pudding  (Grube)  (Individual) 

Protein    ii.io  Gms.  }/^   pt.  Cream 

Fat  40.51     "  I  teaspf.  Butter 

Garb.         6.90     "  i  White  of  Egg 

Total  Gal.  437  2  tablespf .  blanched  and  potmded 

Almonds 
}i  tablespf.  Sherry 
Saccharin  to  taste 

Heat  the  cream  and  dissolve  the  butter  in  it;  cool,  and 
when  cold  stir  in  the  other  ingredients,  folding  in  the  white 
of  egg  beaten  to  a  stiff  froth  last.  Pour  into  a  buttered 
china  mold;  bake  twenty  minutes  in  a  hot  oven,  and 
serve  hot. 

2.     Filbert  Pudding  (Individual) 

Protein    10.00  Gms. 
Fat  41.31     " 

Garb.        6.01     " 
Total  Gal.  436 

Same  ingredients  as  for  Almond  Pudding,  but  substitut- 
ing I  oz.  of  unblanched  grated  filberts  for  the  almonds. 


44  DIABETIC  COOKERY 

3.     Apple  Pudding  (Individual) 

Protein   13.07  Gms.  i  sour  Apple  grated 

Fat  10.29     "  2  Eggs,  separated 

Carb.        7.67     "  }^  teaspf.  Lemon  juice 

Total  Cal.  175  J4  teaspf.  Lemon  rind  grated 

Saccharin  to  taste 

Beat  the  yolks  of  the  eggs  frothy ;  stir  in  the  other  ingre- 
dients; fold  in  the  stifHy  beaten  froth  of  the  whites  of  the 
eggs;  pour  into  a  well  buttered  china  mold,  bake  quickly 
in  a  hot  oven,  and  serve  at  once. 

4.     Apple  Custard  Pudding  (Individual) 

Protein   18.40  Gms.  ^  sour  Apple  chopped 

Pat  945     "  I  Egg 

Carb.        8.25     "  I  tablespf.  Aleuronat  Flour 

Total  Cal.  192  i  tablespf.  Almond  Meal 

Pinch  of  Salt 

Saccharin  to  taste 

Top  Milk  enough  to  make  a  soft  batter 

Stir  the  egg  frothy;  add  flour  and  meal,  saccharin  and 
salt;  make  a  smooth  batter  with  the  milk;  stir  in  the  apple, 
pour  into  a  well  buttered  mold,  bake  half  an  hotir,  in  a  hot 
oven,  and  serve  at  once. 

5.     Proto-Puff  Pudding  (A)  (For  two  people) 

Protein  33.22  Gms.  i  grated  Proto-Puff  No.  i 

Fat  20.36     "  2  Eggs,  whites  beaten  separately 

Carb.        3.00     "  2  tablespf.      grated      blanched 

Total  Cal.  328  Almonds 

Pinch  of  Salt 

}^  teaspf.  ground  Cinnamon 

J4  teaspf.  Lemon  rind  and  juice 

2  Saccharin  tablets  dissolved  in  a  few  drops  cold  water. 


DIABETIC  COOKERY  45 

Beat  the  yolks  of  the  eggs  frothy;  add  the  other  ingre- 
dients-, fold  in  the  stiffly  beaten  whites  of  the  eggs;  pour 
into  a  well  buttered  cake  tin,  bake  half  an  hour  in  a  moderate 
oven.    Serve  with  whipped  cream,  or  a  wine  sauce.    Serve  hot. 

Proto-Puff  Pudding  (J5)  (For  two  people) 

Protein  33.97  Gms.  i  grated  Proto-Puff  No.  i 

Fat  18.94     "  2  Eggs  whole 

Carb.        6.29     "  J^  cup  Top  Milk 

Total  Cal.  332  i  teaspf.  Butter 

Cinnamon,  salt,  lemon  rind  and  juice  as  in  No.  i;  sac- 
charin to  taste;  bake  as  above,  serve  either  hot  or  cold, 
with  wine  sauce. 

6.     Cream  Pudding  (Poole)  (Individual) 

Protein   17.91  Gms.  >^  pt.  Cream 

Fat         9746     "  2  Eggs 

Carb.        8.67     "  2-3  Saccharin  tablets 

Total  Cal.  984  2-3  slices  Lemon  peel 

1-2  pieces  Stick  Cinnamon 

Heat  the  cream  with  the  cinnamon  and  lemon  peel ;  when 
boiling  remove  the  lemon  peel  and  cinnamon ;  cool,  stir  in 
the  eggs  beaten  foamy,  and  pour  into  a  small  well  buttered 
pudding  mold;  steam  from  30-40  minutes.    Serve  at  once. 

7.     Cocoa  Pudding  (Individual) 

Protein   18.74  Cms.  Make  like   Cream   Pudding, 

Fat          98.57     "  but    adding    >^    tablespf.   Van 

Carb.       10.12     "  Houten's  Cocoa. 
Total  Cal.  1003 

These  puddings  are  equally  good  if  baked,  instead  of  being 
steamed.     Bake  l4  hr.     Serve  with  wine  sauce. 


46  DIABETIC  COOKERY 

8.     Lemon  Puff  Pudding  (Individual) 

Protein   13.11  Gms.  2  Eggs,  separated 

Fat          10.26     "  Juice   and    grated   rind   of 

Carb.        370     "  }/2  Lemon 

Total  Cal.  160  4  Saccharin  tablets 

Foam  egg  yolks;  vStir  in  dissolved  saccharin  and  lemon; 
fold  in  stiffly  beaten  whites  of  eggs;  bake  in  china  mold 
like  a  baked  custard,  10-15  minutes. 

Serve  at  once.  / 

CUSTARDS 

I.     Boiled  Custard  (Individual) 

Protein   14.73  Gms.  i  Egg 

Fat  14.84     "  I  cup  Top  Milk,  or  thin  Cream 

Carb.       12.25      "  2  Saccharin  tablets 

Total  Cal.  240  i  pinch  Salt 

Vanilla  Extract 

Beat  egg  to  foam,  with  the  saccharin  dissolved  in  a  few 
drops  of  hot  water;  add  the  salt. 

Heat  cream  in  double  boiler,  and  when  very  hot  pour 
it  over  the  egg,  stirring  rapidly  to  prevent  egg  from  curdling. 
Strain  through  a  fine  strainer,  back  into  the  double  boiler, 
and  cook,  stirring  all  the  time  until  the  mixture  is  thick 
and  creamy;  pour  into  a  glass  dish  and  cool;  flavor  with 
a  few  drops  of  vanilla,  and  serve  cold. 

2.    Baked  Custard  (2-3  custard  cups) 

Protein   18.31  Gms.  2  Eggs,  separated 

Fat  50.41     "  >^  pt.  thin  Cream,  20% 

Carb.        9.81     "  Salt — few  grains 

Total  Cal.  565  2  Saccharin  tablets 

I  inch  stick  Cinnamon 
Heat  the  cream  and  cinnamon  very  hot,  but  do  not  boil ; 


DIABETIC  COOKERY 


47 


separate  eggs,  beat  whites  to  stiff  froth;  stir  yolks  foamy 
with  dissolved  saccharin  and  salt;  pour  hot  cream  over  the 
yolks ;  beat  carefully ;  fold  in  egg  whites ;  strain  through  a  fine 
strainer  into  custard  cups;  place  cups  in  a  pan;  pour  boiling 
water  into  the  pan  till  it  reaches  the  top  of  the  cups ;  set 
pan  in  a  moderate  oven;  bake  20-30  minutes.  Serve  cold. 
Using  the  same  foundation,  but  with  different  flavorings, 
add  variety  to  the  bill  of  fare. 

Flavor  With 

(a)    I  teaspf.  Van  Houten's  Cocoa       Protein    19.14  Gms. 

Fat  51.52      " 

Carb.       11.26      " 
Total  Cal.  584 

Protein   20.03  Gms. 
Fat  54.91       " 

Carb.       11.23       " 
Total  Cal.  618 

Protein    18.94  Gms. 
Fat  53.17      " 

.      Carb.         9.28      •' 
Total  Cal.  596 
{d)  Vanilla  or  Lemon  Extract 

3.    Almond  Custard 

tablespf.    blanched    grated 


(6)  I  tablespf.  ground  burnt 
Almonds 


(c)  yi  tablespf.  finely  chopped  Fil- 
berts or  Hazelnuts 


Protein   11.56  Gms 

Fat  54-99  " 
Carb.  12.65  " 
Total  Cal.  592 


Almonds 

1  Egg  yolk 

2  Saccharin  tablets 
I  cup  thin  Cream 

Put  cream  in  double  boiler;  stir  in  almonds  and  dis- 
solved saccharin;  stir  occasionally  until  the  cream  begins 


48  DIABETIC  COOKERY 

to  boil ;  beat  egg  foamy,  poiir  cream  over  it,  stirring  to  pre- 
vent curdling;  put  into  a  glass  dish,  cool,  set  on  ice  to  chill. 

*  4.    Macaroon  Custard 

Protein  29.23  Gms.  4-6  Macaroons 

Fat  32.96      "  Soft    Custard,    with    cinnamon 

Carb.      17.93      "  flavor 

Total  Cal.  484 

Line  a  small  glass  dish  with  macaroons,  pour  hot  custard 
over  them;  set  on  ice  to  chill. 

5.    Snowballs  with  Vanilla  Sauce,  or  Floating  Island 

Protein  24.69  Gms.  3  Eggs,  separated 

Fat  55.45     "  }4  pt.  Cream,  20% 

Carb.        9.81     "  J4  teaspf.  Vanilla  Extract 

Total  Cal.  637  Saccharin  to  taste 

Beat  the  egg  whites  to  a  stiff  snow. 

Boil  sweetened  and  flavored  cream;  when  boiling  take 
a  tablespf .  of  egg  snow  at  a  time,  put  in  the  boiling  cream ; 
turn  the  balls,  and  after  a  few  minutes  remove  them  with 
a  skimmer,  and  allow  them  to  drain.  Strain  and  cool  cream ; 
mix  in  the  three  yolks;  put  in  double  boiler;  beat  with  an 
egg  whip,  until  it  comes  to  a  boil. 

Potir  this  custard  hot  over  the  snowballs.     Serve  cold. 

6.     Cheese  Custard 

Protein   12.83  Gms.  3-4  tablespf.  Cream 

Fat  29.91      "  2  Saccharin  tablets 

Carb.        2.63     "  i^  teaspf.  grated  Lemon  rind 

Total  Cal.  331  i^^  tablespf.  Pot  Cheese 

I  Egg 

I  teaspf.  Butter 

Melt  butter  in  double  boiler;  mix  egg  and  cream;  add 
to  pot  cheese;  stir  smooth,  and  next  add  dissolved  saccharin 


DIABETIC  COOKERY  49 

and  lemon  rind;  add  to  butter  and  stir  constantly  till 
mixture  thickens.  Strain  into  glass  dish,  cool;  set  on 
ice. 


FROZEN  DESSERTS 

Gelatine  Desserts 

I.    Wine  Jelly  (Individual) 

Protein     2.79  Gms.  i  teaspf .  granulated  Gelatine 

Fat  ....  I  tablespf .  cold  Water 

Carb.        0.50      "  }4  cup  boiling  Water 

Total  Cal.  300  }4  cup  sugarless  Wine 

I  teaspf.  Lemon  juice 

4  Saccharin  tablets 

Dissolve  gelatine  in  cold  water,  let  it  stand  five  minutes; 
add  boiling  water,  wine,  lemon  juice,  and  saccharin;  strain 
through  a  fine  strainer  into  a  cold  wet  mold;  set  on  ice  to 
harden.     Serve  with  whipped  cream.    . 

2.    Lemon  Jelly 

Protein     2.77  Gms.  Juice  of  }4  Orange 

Fat  ....  Juice  of  i  Lemon 

Carb.        9.88     "  4  Saccharin  tablets 

Total  Cal.  50  1^4  teaspf.  Gelatine 

I  tablespf.  cold  Water 

I  cup  boiling  Water 

Proceed  as  in  foregoing  recipe. 

4 


50  DIABETIC  COOKERY 

3.     Coffee  Jelly  (Individual) 

Protein     4.15  Gms.  ^  cup  strong  black  Coffee 

Fat  ....  i}4  teaspf.  Gelatine 

Carb I  tablespf.  cold  Water 

Total  Cal.  16  J4  cup  boiling  Water 

2  Saccharin  tablets 

Dissolve  gelatine  in  cold  water;  let  it  stand  five 
minutes;  pour  boiling  water  over  it;  add  hot  coffee 
and  saccharin;  strain  through  strainer  and  a  jelly  bag 
into  wet  mold.  Set  on  ice  to  harden.  Serve  with  whipped 
cream. 

4.    Bavarian  Cream  (Individual) 

Protein   10.98  Gms.  1^  teaspf.  Gelatine 

Fat         25.07     "  }4  cup  Cream,  40% 

Carb.      11.03    "  I  tablespf.  cold  Water 

Total  Cal.  314  }4  cup  Top  Milk 

3-4  Saccharin  tablets 

>^  teaspf.  Rum 

Soak  gelatine  in  cold  water;  pour  boiling  hot  top  milk 
over  it;  add  saccharin;  strain  and  let  mixture  cool;  when 
cool  add  rum. 

Whip  cream  very  stiff,  ^  and  set  on  ice.  When  the 
gelatine  mixture  begins  to  stiffen,  beat  it  with  an  egg- 
whip  till  very  smooth;  fold  in  the  whipped  cream  lightly; 
put  into  cold  wet  mold,  and  set  on  ice,  tmtil  it  is  quite 
stiff. 

•See  directions  for  whipping  cream,  given  under  Plain  Creams, 
Parfaits,  Mousses,  on  opposite  page. 


DIABETIC  COOKERY  51 

5.    Almond  or  Filbert  Bavarian  Cream  (Individual) 

Protein   15.37  Gms.  i}4  teaspf.  Gelatine 

Fat         35-23    "  2  tablespf.  cold  Water 

Garb.       1245     "  ^  cup  Top  Milk 

Total  Cal.  428  }4  cup  Cream,  40% 

4  Saccharin  tablets 
I  Egg  yolk 
I  tablespf.  ground  burnt  Almonds,  or  Filberts 

Whip  cream  very  stiff,  ^  and  set  on  ice  to  chill.  Dissolve 
gelatine  in  cold  water,  and  let  it  stand  until  soft.  Beat 
egg  foamy;  put  into  double  boiler  with  milk  and  saccharin; 
stir  until  mixture  thickens;  as  soon  as  it  boils  stir  in  dis- 
solved gelatine;  remove  from  fire,  and  strain  through 
fine  strainer;  add  almond  or  filbert  paste,  and  beat 
with  egg- whip  until  it  thickens;  fold  in  the  whipped 
cream  which  must  be  quite  dry;  pour  into  cold 
wet  mold;  set  on  ice  to  harden.  Serve  with  whipped 
cream. 

PLAIN  CREAMS,  PARFAITS,  MOUSSES 
Directions  for  Whipping  Cream 

See  that  cream  is  perfectly  cold;  it  is  well  to  keep  it  on 
ice  2-3  hrs.  before  using. 

Half  fill  a  pan  with  cracked  ice,  and  put  the  bowl 
of  cream  in  this  pan;  beat  cream  with  a  wire  whip 
or  with  a  Dover  beater  until  it  is  very  stiff;  if  the 
cream  is  cold  it  will  take  but  a  few  minutes  to  become 
stiff. 

>  See  directions  for  whipping  cream,  given  below  on  this  page. 


52  DIABETIC  COOKERY 

PLAIN  CREAMS 
I.    Whipped  Creams  (Individual) 

Protein      1.21  Gms.  K  pt.  Cream,  40% 

Fat  22.00     "  1-2  Saccharin  tablets 

Carb.         1.65     "  >^  tablespf.  Coffee  Extract 
Total  Cal.  213  (Crosse  &  Blackwell's) 

Whip  the  cream  until  it  is  very  stiff.  Set  on  ice  until 
wanted;  it  is  better  to  whip  the  cream  a  very  short  time 
before  it  is  to  be  served. 

With  different  flavoring  extracts,  a  pleasant  change  is 
easily  produced. 

(a)  Flavor  with  }4  tablespf.  finely        Protein     2.07  Gms. 

ground  burnt  Almonds  Fat  24.25     " 

Carb.        2.36     " 
Total  Cal.  240 

(b)  Flavor  with  6-8  drops  Vanilla 

Extract 

(c)  Flavor  with  J/j  teaspf.  Rum  Practically  no  food 

value — except 
from  very  small 
amount  of  Alco- 
hol present. 

2.    Charlotte  Russe 

Protein   17.46  Gms.  3  Almond  Sponge  Cakes 

Fat  39.02     "  3^  pt-  Cream 

Carb.        4.40    "  1-2  Saccharin  tablets 

Total  Cal.  448  }4  tablespf.  sugarless  Wine 

Whip  cream  stiff  and  sweeten.  Break  cakes  in  half;  line 
a  small  glass  dish  with  them;  moisten  with  wine;  heap 
cream  over  them,  and  set  on  ice  to  chill  thoroughly. 


DIABETIC  COOKERY  53 

PARFAITS 
I.     Cafe  Parfait  (For  2  persons) 

Protein   10.14  Gms.  2  Egg  yolks 

Fat  98.52     "  >^  pt.  Cream,  40% 

Carb.        6.54     "  }4  tablespf.  Coffee  Extract 

Total  Cal.  954  3-4  Saccharin  tablets 

Put  egg  yolks,  coffee  extract,  and  dissolved  saccharin 
in  double  boiler;  stir  until  it  begins  to  thicken,  pour  into 
a  bowl,  and  beat  until  it  is  foamy  and  quite  cold;  whip 
the  cream  very  stiff,  fold  it  lightly  into  the  mixture,  pour 
into  the  ice  cream  mold,  from  which  the  paddle  has  been 
removed;  pack  it  like  any  other  cream,  and  let  it  stand 
3-4  hrs. 

2.  Almond  Parfait  (For  2  persons) 

Protein   11.00  Gms.  Like  above,  using  J^  tablespf. 

Fat        100.77     "  burnt  Almond  powder  for  flavor- 

Carb.        7.25     "  ing,  in  place  of  the  coffee. 
Total  Cal.  979 

3.  Filbert  Parfait  (For  2  persons) 

Protein    11.39  Gms.  Like  Cafe   Parfait,  using  J/2 

Fat        103.74     "  tablespf.     Filbert     powder,     in 

Carb.        7.58     "  place  of  the  coffee  extract. 
Total  Cal.  loio 

MOUSSES 

Rules  for  Freezing  in  a  Freezer 

Ice  A  Pint  Freezer  Rock  Salt 

Put  ice  in  a  coarse  bag  (coffee  sacking  makes  a  good 
bag),  and  pound;  the  finer  the  ice,  the  quicker  the  mixture 


54  DIABETIC  COOKERY 

will  freeze.  In  packing  freezer,  allow  i  large  tablespoon 
of  salt  to  three  of  ice,  alternating  the  layers. 

Fill  the  can  ^  full,  as  water  expands  in  freezing. 

Cream  takes  10-20  minutes  to  freeze;  when  frozen,  un- 
cover, remove  the  paddle,  scrape  mixture  from  the  sides 
of  the  freezer;  beat  with  a  fork  imtil  quite  smooth;  re- 
place cover;  tie  a  narrow  strip  of  cloth  dipped  in  melted 
wax  aroiind  the  outside  of  the  cover,  to  keep  out  the  salt 
water.  Repack  in  ice  and  salt  if  necessary;  cover  freezer 
well,  and  set  away  till  cream  is  to  be  served. 

I.     Coffee  Mousse  (Individual) 

}/8  pt.  Cream,  40% 

^  tablespf.  Coffee  Extract 

2-3  Saccharin  tablets 


Whip  the  cream  very  stiff,  drain  on  a  sieve;  return  to 
bowl ;  beat  in  lightly  extract  and  saccharin  which  has  been 
diluted  with  >^  teaspf.  of  cream.  Put  into  mold  set  in 
freezer;  pack  as  for  ice  cream,  and  let  it  stand  2-2)4.  hrs. 

2.    Macaroon  Mousse  (Individual) 

Protein    15.71  Gms.  3  grated  Almond  Macaroons. 

Fat          40.12     "  Proceed    as    above,    but    omit 

Carb.        7.33     "•  Coffee  Extract. 
Total  Cal.  457 

This  mousse  may  be  varied,  by  using  different  flavorings, 
(a)  yi  tablespf.  powdered  burnt  Almonds 
(6)  yi  tablespf.  powdered  burnt  Filberts 
(c)  ^2  teaspf.  Rtun,  etc. 


Protein 

1.21 

Gms. 

Fat 

22.00 

(< 

Carb. 

1.65 

(( 

Total  Cal.  213 

DIABETIC  COOKERY  55 

ICE  CREAMS 

See  rules  for  freezing  given  under  MOUSSES. 

I.     Vanilla  Ice  Cream  (For  2  persons) 

Protein    11.23  Gms.  }4  pt.  Cream,  40% 

Fat         92.24     "  I  Egg 

Carb.        6.54     "  }4  teaspf.  Vanilla  Extract 

Total  Cal.  901  4-5  Saccharin  tablets 

Beat  the  egg  foamy;  add  cream,  saccharin  dissolved  in 
}4  teaspf.  hot  water,  and  the  vanilla  extract.  Freeze  in 
pint  freezer. 

2.  Coffee  Ice  Cream  (For  2  persons) 

Same  as  above,  using  ^  tablespf.  Crosse  &  Blackwell's 
Coffee  Extract,  in  place  of  the  vanilla  flavoring. 
Same  food  value  as  No.  i. 

3.  Hazelnut  Cream  (For  2  persons) 

Protein    12.50  Gms.  i  tablespf.  unblanched  ground 

Fat          97-76     "  Hazelnuts.      Other    ingredients 

Carb.        7.58     "  as  for  vanilla  cream. 
Total  Cal.  960 

4.     Macaroon  Ice  Cream  (For  2  persons) 

3-4  grated  Macaroons. 

Other  ingredients  as  for  vanilla  cream. 

5.     Strawberry  Ice  Cream  (For  2  persons) 

Protein    11. 51  Gms.  i^  pt.  Cream,  40% 

Fat         92.41     "  I  Egg 

Carb.        8.64     "  I  tablespf.  Strawberries,  mashed 

Total  Cal.  912  quite  fine 

4-5  Saccharin  tablets 
Prepare  and  freeze  like  vanilla  cream. 


56  DIABETIC  COOKERY 

WATER  ICES,  ROMAN  PUNCH 

1.  Lemon  Ice  (Individual) 

Protein    i  cup  Water 

Fat  ....  I  tablespf.  Lemon  juice 

Carb.        2.12  Gms.  i  teaspf.  Orange  juice 

Total  Cal.  8  4  Saccharin  tablets 

Mix  as  for  lemonade.  Strain,  and  freeze  in  small  freezer, 
like  ice  cream. 

2.  Orange  Ice  (Individual) 

Protein    ....  i  cup  Water 

Fat  I  teaspf.  Lemon  juice 

Carb.      3.97  Gms.  2  tablespf.  Orange  Juice 

Total  Cal.  16  4  Saccharin  tablets. 

Mix  and  freeze  as  in  foregoing  recipe. 

3.     Roman  Punch  (Individual) 

Same  ingredients  as  for  lemon  ice,  but  with  the  addition 
of  I  teaspf.  Rum.     Practically  same  food  value  as  No.  i. 

MISCELLANEOUS   DESSERTS 

I.    Apple  Fritters  (Individual) 

Protein     6.64  Gms.  i  smaU  sour  Apple 

Fat  5.25     "  I  Egg,  separated^ 

Carb.        7.67     "  Saccharin  to  taste 

Total  Cal.  104  Pinch  of  Cinnamon 

Peel  and  core  apple;  cut  in  thick  slices.  Make  an 
omelet  batter  of  the  egg;  dip  apples  in  batter,  and  fry- 
in  deep  fat  or  butter. 

Serve  very  hot. 


DIABETIC  COOKERY  57 

2.    Poppy  Seed  Noodles  (Individual) 

Protein    12.93  Gms.  2  Eggs,  separated 

Fat  15.61     "  )/2  tablespf.  Butter,  creamed 

Carb Additional  Butter  for  frying,  etc. 

Total  Cal.  192  Saccharin  to  taste 

Poppy  Seeds 

Beat  butter  and  egg  yolks  foamy;  fold  in  stiffly  beaten 
whites,  and  bake  in  hot  butter  like  an  omelet ;  roll,  cut  into 
strips  like  broad  noodles;  sprinkle  with  powdered  poppy 
seeds,  and  pour  melted  butter  over  them.     Serve  hot,  at  once. 

3.     French  Pancakes  (Individual) 

Protein    15.26  Gms.  2  Eggs 

Fat  53.68     "  }4  cup  Cream 

Carb.         3.27     "  I  Saccharin  tablet 

Total  Cal.  557  Butter  for  frying 

Whip  cream;  separate  eggs,  beat  yolks  foamy  with 
saccharin;  beat  whites  to  stiff  froth.  Now  blend  ingre- 
dients, and  beat  until  very  stiff. 

Melt  a  little  butter  in  a  pan ;  when  very  hot  drop  a  spoon- 
ful of  the  batter  into  the  boiling  butter;  fry  rapidly.  '  Roll, 
and  put  on  a  dish  in  the  oven,  where  the  pancake  will  rise. 

Serve  at  once,  very  hot. 

4.     Cream  Waffles  (Individual) 

Protein   16.77  Cms.  2  tablespf.  Butter 

Fat  74.24     "  I  Egg  separated 

Carb.        5.89     "  }4  cup  Cream,  40% 

Total  Cal.  760  2  tablespf.  Aleuronat  Flour 

}4  teaspf.  grated  Lemon  rind 
2  Saccharin  tablets 

Cream  butter,  stir  in  yolk,  lemon  rind,  and  saccharin; 
mix  in  gradually  the  Aleuronat  and  cream,  and  last  of  all 


58  DIABETIC  COOKERY 

the  stiffly  beaten  egg  white.  Heat  the  waffle  iron;  grease 
very  well;  pour  in  mixture.  Do  not  have  too  hot  a  fire. 
Turn  the  iron  now  and  then,  and  bake  the  waffles  a  light 
brown. 

Serve  very  hot. 


Eggs 

REMARKS 
FOOD  VALUE 
EGG  DISHES 

1.  SCRAMBLEDEGGS(yl),  (5),    5.      StUFFED  EgGS  (^),  (5), 

(O,  (D)  (O 

2.  Panned  Eggs  6.  Plain  Omelet  (A),  (B) 

3.  Egg  Pudding  7.  Filled  Omelet 

4.  Sardelle  Eggs  8.  Omelet  Souffle 

9.    Cheese  Souffle 


59 


EGGS 

REMARKS 

It  is  almost  unnecessary  to  give  directions  for  the 
preparation  of  Egg  Dishes,  but  a  few  special  recipes 
have  been  chosen  which  may  provide  a  change  in  the 
rather  monotonous  diet  of  the  diabetic. 

FOOD  VALUE 

Average  figures  for  i  Egg:  Weight  48  Cms.  or  i.y  Oz. 

Protein     6.43  Gms. 

Fat  5.04     " 

Carb. 

Total  Cal.    71 

EGG  DISHES 

I.     (A)  Scrambled  Eggs,  Plain  (Individual) 

Protein      12.89  Gms.  2  Eggs 

Fat  15.61     "  }4  tablespf.  Butter 

Garb.         ....  Salt  to  taste 
Total  Cal.  192 

Melt  butter,  then  put  it  with  the  salt  and  eggs  into  an 
egg  cup;  set  the  cup  in  a  pan  of  cold  water  over  a  hot  fire, 
and  stir  eggs  until  they  are  thick.     Serve  at  once,  in  the  cup. 

60 


DIABETIC  COOKERY  61 

{B)  Scrambled  Eggs  with  Chives  (Individual) 

Proceed  as  above,  adding  ^4.  teaspf.  minced  Chives 
Food  value  same  as  in  i  (A). 

(C)  Scrambled  Eggs  with  Ham  (Individual) 

Protein   14.58  Gms.  •  Proceed  as  above,  adding   i 

Fat  18.58     "  teaspf.  minced  Ham 

Garb 

Total  Cal.  226 

{D)  Scrambled  Eggs  with  Parsley  (Individual) 

Proceed  as  above,  adding  J4  teaspf.  minced  Parsley 
Food  value  same  as  in  i  (A) 

2.     Panned  Eggs  with  Parmesan  Cheese  (Individual) 

Protein    15.12  Gms.  2  Eggs 

Fat  12.95     "  I  tablespf.   Parmesan  Cheese 

Garb.        0.02     " 

Total  Cal.  177 

Boil  eggs  hard,  cool,  halve  them;  roll  them  in  grated 
Parmesan  Cheese;  fry  in  butter.     Serve  hot. 

3.     Egg  Pudding  (For  4  people) 

Protein  50.37  Gms.  6  Eggs 

Fat  73.88     "  I  tablespf.  Butter 

Garb.         1.56     "  4  tablespf.  Top  Milk 

Total  Cal.  873  2  tablespf.  diced  Ham 

^  teaspf.  minced  Chives 

Salt  to  taste 

Scramble  4  eggs;  cream  the  butter,  add  the  yolks  of  2 
eggs,  the  milk,  the  diced  ham,  chives  and  salt;  stir  this 
into  the  scrambled  eggs.  Butter  a  pudding  mold;  pour  in 
the  mixture;  steam  ^2'  hr. ;  turn  out  of  mold,  and  serve 
at  once. 


62  DIABETIC  COOKERY 

4.  Sardelle  Eggs  (Individual) 

Protein    17.23  Gms.  Sardelle  Butter 

Fat  26.68     "  2  Eggs 

Carb.        0.05     "  Parmesan  Cheese 
Total  Cal.  309 

Butter  individual  casserole  with  Sardelle  butter;  add 
2  eggs,  and  a  little  grated  Parmesan  Cheese.  Bake  in 
oven  until  the  eggs  are  set.     Serve  hot. 

5.  Stuffed  Eggs  (Individual) 

(A)  With  Sardines 

Protein  21.40  Gms.  2  Eggs  (hard  boiled) 

Fat         21.08      "  4  Sardines 

Carb )4  teaspf .  chopped  Parsley 

Total  Cal.  275  i  large  teaspf.  Butter 

Salt  and  Pepper  to  taste 

Halve  eggs;  remove  yolks  carefully;  skin  and  bone 
sardines;  cream  butter;  add  sardines  and  egg  yolks; 
stir  to  a  smooth  paste,  season,  and  fill  into  the  halved 
whites. 

(B)  With  Sardelles 

Protein   20.91  Gms. 
Fat         20.66    " 

Carb 

Total  Cal.  270 

Use  4  sardelles  in  place  of  sardines;  soak  sardelles  in 
milk  for  ^  hr.  Skin,  bone,  and  chop  very  fine;  cream 
butter;  add  sardelles,  stir  to  a  smooth  paste;  add  mashed 
egg  yolk  and  seasoning,  omitting  the  parsley,  and  fill  into 
the  halved  whites. 


DIABETIC  COOKERY  63 

(C)  With  French  Mustard 

Protein    12.96  Gms.  2  Eggs  (hard  boiled) 

Fat  15.51     "  I  large  teaspf.  Butter 

Garb.        0.13     '*  i  large  teaspf.  Cream 

Total  Cal.  192  ^  teaspf.  French  Mustard 

Salt  and  Pepper  to  taste 
^  Proceed  as  above, 

6.     (A)  Plain  Omelet  (Individual) 

Protein   12.91  Gms.  2  Eggs 

Fat         17.44    "  %  tablespf.  Butter 

Garb A  pinch  of  Salt 

Total  Gal.  209 

Separate  eggs;  beat  yolks  foamy,  beat  whites  to  a  stiff 
froth,  blend  mixture;  season.  Heat  butter  in  an  omelet 
pan ;  pour  in  batter ;  shake  the  pan  constantly  until  omelet 
is  baked.  Put  pan  in  oven  for  a  few  minutes,  when  it 
will  rise;  roll;  serve  at  once,  on  a  hot  platter. 

(B)  Plain  Omelet  (Individual) 

Protein   13.24  Gms.  2  Eggs 

Fat  26.37     "  I  tablespf.  Gream 

Garb.        0.39     "  A  pinch  of  Salt 

Total  Gal.  292  i  tablespf.  Butter 

Beat  eggs  foamy;  add  cream  and  salt.  Bake  as  above. 
Roll,  and  serve  at  once. 

7.     Filled  Omelet  (Individual) 

Use  Recipe  No.  6,  A  or  B,  as  a  foundation;  when  omelet 
is  cooked  spread  on  it  any  of  the  following  mixtures, 
which  must  have  been  cooked;  roll,  and  serve  at  once. 


64  DIABETIC  COOKERY 

I   Tablespoon   Cooked,   Chopped   Ham 

Protein   18.16  Gms. 
Fat         23.27     " 

Carb 

Total  Cal.  282 

I  Tablespoon  Cooked  Chicken 

Protein    15.81  Gms. 
Fat  19.89    " 

Carb 

Total  Cal.  242 

I  Tablespoon  Cooked  Veal 

Protein   15.96  Gms. 
Fat         18.48    " 

Carb 

Total  Cal.  230 

I  Tablespoon  Cooked  Tomatoes 

Protein    13.09  Gms. 
Fat  17.47     " 

Carb.         0.06     " 
Total  Cal.  212 

I  Tablespoon  Cooked  Spinach 

Protein    13.23  Gms. 
Fat  18.06     " 

Carb.        0.39     " 
Total  Cal.  217 


DIABETIC  COOKERY  65 

I  Tablespoon  Cooked  Asparagus  Tips 

Protein   13.14  Gms. 
Fat  1746     " 

Carb.        042     " 
Total  Cal.  212 

I  Tablespoon  Cooked  Mushrooms 

Protein   1344  Gms. 
Fat  1740    " 

Carb.        1.02     " 
Total  Cal.  216 

I  Tablespoon  Grated  Swiss  Cheese 

Protein   15.12  Gms. 
Fat  20.23     " 

Carb.        o.io    " 
Total  Cal.  243 

I  Tablespoon  Parmesan  cheese 

Protein   15.21  Gms. 
Fat         20.31     " 
Carb.        0.02    " 
Total  Cal.  244 

8.  Omelet  Souffle  (Individual) 

Protein   19.29  Gms.  3  Eggs,  separated 

Fat  15.12     "  J/2  teaspf.  grated  Lemon  rind 

Carb 1-2  Saccharin  tablets 

Total  Cal.  313 

Beat  yolks  foamy;  whites  to  a  stiff  froth.  Stir  lemon  rind 
and  dissolved  saccharin  into  the  yolks,  and  whip  about  5  min- 
utes ;  fold  egg  whites  in  lightly,  pour  into  a  well-buttered  pan ; 
bake  10  minutes  in  a  moderate  oven,  and  serve  at  once. 


66 


DIABETIC  COOKERY 


g.  Cheese  Souffle  (Individual) 


Protein   26.36  Gms. 
Fat  45.75     " 

Carb.        0.14     " 
Total  Cal.  517 


3  Eggs,  separated 
2  tablespf.  Butter 
2  tablespf.      grated     Parmesan 

Cheese 
I  tablespf.  Swiss  Cheese 


Cream  butter;  add  egg  yolks  and  cheese;  beat  very 
light;  fold  in  stiffly  beaten  whites;  put  into  well  buttered 
mold,  and  bake  )4  hr.  in  a  hot  oven.     Serve  at  once. 


Fish 

LIST  AND  FOOD  VALUES 

NOTE 

HOW  TO  BROIL  FISH 

HOW  TO  BAKE  FISH 

STUFFING  FOR  BAKED  FISH 

HOW  TO  BOIL  FISH 
HOW  TO  STEW  FISH  (A),  (B) 

HOW  TO  FRY  FISH 

SHELL  FISH  (A),  (B),  (C),  (D) 

MISCELLANEOUS  DISHES 

1.  Deviled  Lobsters  3.     Left-0vers(-4),  (5),  (C) 

2.  Deviled  Crabs  (Creamed,     Scalloped, 

Souffle) 


67 


68 


DIABETIC  COOKERY 
FISH 


LIST  OF  FISH  PERMITTED,  WITH  FOOD  VALUES 


Kind 

Measure 
(E.P.)  * 

Protein 

P'^'   ^   h, 

""arbo- 
idrates 

Total 
Calories 

lb.      Cms. 

Cms. 

Gms.        ( 

jtns. 

Striped  Bass 

I        453-6 

84.38 

12.7 

451.8 

Sea  Bass 

"           ' 

89.81 

2.27 

379-9 

Black  Bass 

II           1 

93-44 

7.71 

443-2 

Cod 

li           i 

77.11 

2.27 

329-0 

Bluefish 

"           ' 

87.99 

5-44 

401.0 

Flounders 

II           1 

29.03 

1.36 

128.0 

Halibut 

«           1 

84-36 

23-58 

.  .  . 

550.0 

Haddock 

«           < 

78.02 

1-36 

324.0 

Mackerel 

«           1 

84.82 

32.20 

629.0 

Perch  (fresh) 

i<           < 

58.06 

3-18 

261.0 

Pickerel — Pike 

II           1 

48.54 

1.36 

206.0 

Salmon  (fresh) 

"           ' 

99.80 

58.06 

922.0 

Shad 

11           1 

85.12 

43.04 

728.0 

Shad  Roe 

"           ' 

94.72 

17.12        ] 

1.79 

581.0 

Smelts 

11           1 

79-63 

8.16 

393-0 

Trout 

11           1 

80.64 

46.72 

743-0 

Weak  Fish 

11           1 

80.74 

10.61 

421.0 

White  Bait 

"           ' 

103.84 

29.44 

680.0 

Crabs  (fresh) 

"           ' 

35.83 

4.08 

2.72 

191.0 

Lobsters 

II           1 

74-38 

8.16 

1.81 

378.0 

Oysters     (without 

juice,  about  2  doz. 

large) 

II           ti 

27.22 

5-90        I 

4.97 

222.0 

Scallops 

II           II 

67.13 

0.45        I 

5-42 

334-0 

Shrimps  (100) 

115.20 

4.50 

1.81 

504.0 

•  "  E.  P."  means  Edible  Portion, 


NOTE 

Fish  should  be  chosen,  according  to  the  season.  They 
should  be  broiled,  baked,  boiled,  or  stewed;  small  pan 
fish  may  be  fried,  but  should  be  used  sparingly. 


DIABETIC  COOKERY  69 

Broil:   Bluefish,    Striped   Bass,    Mackerel,    Smelts,    Shad, 

Trout;  Lobsters,  Oysters. 
Bake:  Bluefish,  Shad,  Striped  Bass,  Sea  Bass,  Weak  Fish. 
Boil:  Cod,  Black  Bass,  Halibut,  Salmon;  Lobsters,  Crabs, 

Shrimps. 
Stew:  Striped  Bass,  Pike,  Halibut. 
Fry:  Flounders,  Perch,  White  Bait;  Shad  Roe,  Scallops. 
Pan  Broil:  Oysters. 


How  TO  Broil  Fish 

Clean  fish;  wipe  with  a  cloth  wet  in  cold  salt  water, 
then  with  a  clean  dry  fish  towel;  rub  with  oil  or  butter; 
heat  and  grease  broiler,  to  keep  the  fish  from  sticking; 
broil  over  a  clear  fire,  turning  broiler  frequently,  as  the 
skin  burns  easily. 

Time  for  broiling  varies;  if  the  fish  is  thick  and  there 
is  fear  of  its  being  underdone,  place  the  broiler  on  a  roast- 
ing pan  in  the  oven  and  finish  cooking  it.  Raise  the  wires 
carefully,  so  that  the  fish  does  not  break,  slide  on  a  hot 
dish;  season  with  butter,  pepper,  and  salt;  garnish  with 
slices  of  lemon,  and  serve  at  once. 

How  TO  Bake  Fish 

Wash  fish  in  cold  water;  drain,  and  season  with  salt; 
put  in  a  covered  bowl,  and  let  it  stand  for  several  hours, 
in  a  cool  place.  When  ready  to  cook  the  fish,  drain  once 
more  and  wipe  perfectly  dry;  put  in  baking  pan,  dot  with 
butter;  sprinkle  with  chopped  parsley,  add  one  bay  leaf, 
6  pepper  corns,  a  clove,  one  small  sliced  onion,  a  slice  of 
seeded  lemon,  and  a  cup  of  stock;  bake  until  tender,  bast- 
ing frequently;  when  nearly  done,  thicken  the  sauce  with 
2-3  tablespf.  sour  cream.     Serve  very  hot. 


Protein 

27.09 

Gms, 

Fat 

23.92 

<< 

Carb. 

1.41 

<i 

Calories 

330 

70  DIABETIC  COOKERY 

Stuffing  for  Baked  Fish 

I  tablespf.  Butter 
I  cup  Casoid  Crumbs 
I  teaspf .  grated  Onion 
I  Egg 

}4  teaspf.  Salt 

^  teaspf.  Pepper 

2  tablespf.  Top  Milk 

I  teaspf.  chopped  Parsley 

Heat  butter  in  pan;  cook  the  onion  in  it,  but  do  not 
let  it  brown;  cool;  mix  in  the  other  ingredients,  and  then 
stuff  the  fish,  sew  it  up;  score  the  fish  lightly  in  2-3  places, 
and  proceed  as  in  baking. 

How  TO  Boil  Fish 

Clean  and  wash  fish ;  season  lightly  with  salt  and  pepper,  put 
in  a  covered  bowl  and  let  it  stand  in  a  cool  place  for  several 
hours;  when  ready  to  cook  put  water  on  to  boil  in  a  fish  kettle, 
enough  to  cover  the  fish ;  for  every  quart  of  water  allow  J/2 
teaspf.  salt  and  }^  tablespf.  vinegar,  i  bay  leaf,  i  onion  cut  in 
thin  slices,  2-3  sprigs  of  parsley,  2-3  celery  stalks  with  leaves, 
I  celery  knob  peeled  and  cut  in  slices.  As  soon  as  the  water 
boils  draw  the  kettle  aside  and  let  the  fish  simmer  until  done. 
Allow  from  12-15  minutes  for  each  pound  of  fish. 

Drain,  and  serve  very  hot  with: 

(A)  Melted  Butter  Sauce  Protein      2.96  Gms. 

Fat  14.53     " 

Carb.  3.94     " 

Total  Cal.  150 

(B)  Mustard  Sauce  See  Sauces  for  Meats 

and  Fish,  page  95. 

(C)  Egg  Sauce  See  Sauces  for  Meats 

and  Fish,  page  95. 


DIABETIC  COOKERY  71 

How  TO  Stew  Fish  {A) 

Clean  and  wash  fish,  season,  and  proceed  as  in  directions 
given  above.  When  ready  to  cook  fish  put  water  in  fish 
kettle,  )4  pt.  water  to  every  pound  of  fish,  add  onion  and 
celery  knob  and  fish,  and  let  them  simmer  until  nearly  tender ; 
meanwhile  blend  a  little  butter  with  some  Almond  Flour, 
and  a  bit  of  minced  parsley,  and  add  to  the  water;  let  all 
cook  about  five  minutes,  then  whiten  sauce  with  top 
milk,  and  remove  from  range  at  once.  Serve  either  hot 
or  cold. 

Garnish  fish  with  slices  of  celery  knob. 

(B)  Halibut  Stewed  with  Lemon  (For  4  people) 

2-2^  lb.  Halibut  Juice  of  2  Lemons 

I  Onion  2  Eggs 

y^  teaspf .  Pepper  i  Egg  yolk 

A  pinch  of  Ginger  A  pinch  of  Cayenne  Pepper 

I  teaspf.  chopped  Parsley 

Wash  fish  and  salt  lightly  a  few  hours  before  using. 
Put  in  fish  kettle  with  cold  water  enough  to  cover  it;  add 
onion,  pepper,  salt,  and  ginger ;  simmer  until  tender.  When 
cooked  remove  fish,  and  strain  the  sauce. 

Beat  the  two  whole  eggs  and  the  egg  yolk  foamy  with 
the  lemon  juice;  heat  sauce  in  double  boiler,  adding  eggs, 
Cayenne  and  parsley;  cook  10-15  minutes,  stirring  all  the 
time.     Pour  sauce  over  fish,  and  serve  cold. 

How  TO  Fry  Fish 

Wash  and  dry  fish;  season  with  salt  and  pepper;  dip  in 
beaten  egg,  roll  in  Casoid  crumbs ;  put  in  frying  basket  and 
immerse  in  boiling  hot  crisco  or  butter.     Fry  a  golden  brown. 

Serve  very  hot  with  Sauce  Tartare  (see  Sauces,  No.  11) 
or  Pickle  Sauce  (see  Sauces,  No.  9). 


^2  DIABETIC  COOKERY 

SHELL  FISH 

{A)  Boiling 

Put  water  in  a  kettle,  enough  to  cover  lobsters  or  crabs 
completely;  when  warm,  add  i  teaspf.  salt  to  quart  of  water; 
put  fish  in  covered  pot,  and  boil  l4-^  hrs.  When  fish  is 
cold  break  apart,  remove  claws,  and  take  out  the  meat; 
discard  stomach  and  gills  from  the  body,  and  intestines 
from  the  tail.     Save  coral  and  the  green  fat. 

{B)  Broiling 

Kill  lobster  by  running  a  knife  into  the  back,  arid  then  open 
the  body  with  a  mallet  and  a  heavy  knife;  remove  stomach 
and  intestines.  Place  on  broiler  with  shell  part  down,  and 
broil  over  not  too  hot  a  fire  for  30-45  minutes;  butter  lightly 
while  broiling ;  place  on  a  hot  dish,  break  claws  open,  season 
with  butter,  pepper,  and  salt,  and  serve  at  once. 

(C)  Pan  Broiling 
Same  process  as  for  Meats. 

{D)  Frying 
See  Fish. 

MISCELLANEOUS  DISHES 

I.     Deviled  Lobsters  (Individual) 

Protein   31.61  Gms.  I  cup  diced  Lobster 

Fat  11.84     "  K  cup  Top  Milk 

Carb.        6.26     "  I  tablespf.  Casoid  Floiu* 

Total  Cal.  254  }4  tablespf.  Butter 

Salt  to  taste 

A  pinch  of  Cayenne 


DIABETIC  COOKERY  73 

Blend  fiotir  and  butter,  heat  milk,  stir  in  flour  and  butter; 
stir  smooth  and  when  sauce  boils  season;  add  lobster, 
simmer  for  lo  minutes,  and  serve  very  hot. 


2.     Deviled  Crabs  (Individual) 

Protein   14.87  Gms.  i  cup  Shredded  Crab  Meat 

Fat  11.74     "  I  teaspf.  Casoid  Crumbs 

Carb.        2.45     "  KEgg 

Total  Cal.  175  ^2  teaspf.  chopped  Parsley 

2  tablespf.  Top  Milk 

y2  tablespf.  Butter 

Salt  and  Cayenne  to  taste 

Scrub  two  crab  shells  very  carefully,  and  dry  with  a 
cloth.  Mix  ingredients  well  and  fill  into  the  shells;  dot 
with  butter,  and  bake  in  a  moderate  oven.  Serve  either 
hot  or  cold. 


3.    Left-Overs 

Cold  fish  may  be  utilized  in  various  ways: 
(A)  Creamed  (Individual)  (e.  g..  Haddock) 

Protein  30.78  Gms. 
Fat  10.89     " 

Carb.        6.17    " 
Total  Cal.  245 

I  cup  cold  fish  flaked,  and  cooked  with  a  cream  sauce.  (See 
Deviled  Lobster  for  Sauce.)  Use  white  pepper,  in  place  of 
Cayenne. 


74  DIABETIC  COOKERY 

(B)  Scalloped  (Individual)   {e.  g.,  Bluefish) 

Protein   36.45  Gms.  i  cup  flaked  boiled  Fish 

Fat  36.15     "  >^  cup  Casoid  Crumbs 

Carb.        4.24     "  1)4  tablespf.  Butter 

Total  Cal.  488  J^  teaspf.  Parsley 

)4  cup  White  Sauce  (see  Sauce 
for  Deviled  Lobsters) 

Butter  small  china  mold;  put  in  fish  and  bread  crumbs  in 
alternate  layers ;  dot  each  layer  with  butter,  and  pour  white 
sauce  over  it;  bake  30  minutes,  in  a  moderate  oven.  Serve 
hot.     Instead  of  fish,  a  cup  of  chopped  oysters  may  be  used. 

(C)  S0UFFL6  (Individual)  {e.  g.,  Haddock) 

Protein    19.71  Gms.  >^  cup  Shredded  Fish 

Fat  19-77     "  I  Egg,  separated 

Carb.        3.94     "  }i  teaspf.  minced  Chives 

Total  Cal.  273  ^  cup  White  Sauce,  well  sea- 

soned (see  sauce  for  Deviled 
Lobsters) 

Put  fish  in  cooled  white  sauce,  stir  in  egg  yolk  beaten 
foamy,  and  add  chives;  beat  very  smooth;  fold  in  stiffly 
beaten  white;  pour  into  buttered  China  mold;  bake  like 
baked  custard,  until  brown.    Serve  at  once. 


Meats 

LIST  AND  FOOD  VALUES 

NOTE 

HOW  TO  BRAISE  MEAT 

HOW  TO  BROIL  MEAT 

HOW  TO  PAN  BROIL  MEAT 

HOW  TO  COOK  IN  CASSEROLE 

LEFT-OVERS 
BREAKFAST  SAUSAGE  (Rorer) 


75 


MEATS 
MEATS  PERMITTED,  WITH  LIST  OF  FOOD  VALUES 


Meas- 

Carbo- 

Total 
Calories 

Kinds 

ure 
*E.P. 

Protein 

Fat 

hy- 
drates 

Steaks 

I  lb. 

Gms. 

Gms. 

Gms. 

Porterhouse 

99-34 

92-53 

1230 

Round  (medium  fat) 

" 

92.07 

61.69 

923 

Rump 

" 

78.92 

115.68 

1357 

Sirloin 

" 

85-73 

83-91 

1098 

Tenderloin 

" 

73-48 

110.69 

1290 

Beef 

Corned 

i< 

70.76 

118.84 

1353 

Loin  (medium  fat) 

i< 

83-71 

91.62 

1 160 

Neck 

" 

91.18 

74.84 

1038 

Plate  (medium  fat) 

" 

74-84 

132.00 

1487 

Ribs 

" 

79-38 

120.66 

1403 

Shank 

" 

94.80 

52.16 

849 

Shoulder  and  Clod 

" 

88.90 

51-26 

817 

Tongue  (fresh) 

" 

85-73 

41-73 

718 

Tongue  (pickled) 

" 

58.06 

92.98 

1069 

Tongue  (dried,     salted, 

smoked) 

>i 

136.08 

29.48 

817 

Veal 

Breast  (medium  fat) 

" 

88.00 

62.59 

915 

Chuck  (medium  fat) 

" 

89-36 

29.48 

623 

Leg-Cutlets 

" 

91.68 

40.80 

734 

Loin  (medium  fat) 

" 

90.24 

48.99 

798 

Rib  (medium  fat) 

" 

93-88 

27.67 

625 

Rump  (medivun  fat) 

" 

89.82 

73-48 

1021 

Shank  (medium  fat) 

" 

93-89 

20.87 

563 

Shoulder  (rftedium  fat) 

89.36 

65-32 

945 

*"E.  P."  means  Edible  Portion. 

76 


DIABETIC  COOKERY 


77 


Meas- 

Carbo- 

Total 
Calories 

Kinds 

ure 
*E.P. 

Protein 

Fat 

hy- 
drates 

Lamb 

Breast  or  Chuck 

lib. 

86.64 

107.05 

1310 

Leg  (hind)  (medium  fat) 

87.09 

74.84 

1022 

Loin 

84.82 

128.37 

1495 

Neck 

80.29 

112.49 

1334 

Shoulder 

82.10 

134.72 

1541 

Forequarter 

83.01 

117.03 

1385 

Hindquarter 

88.91 

86.64 

1135 

Chops,  broiled 

98.43 

135.63 

1615 

Pork 

Loin  Chops 

(medium  fat) 

" 

75-30 

136.53 

1530 

Bacon 

" 

46.83 

412.08 

2836 

Tenderloin 

<< 

85.74 

58.97 

874 

Poultry 

Spring  Chicked 

u 

97.52 

11.34 

492 

Fowl 

" 

87.54 

73-94 

1016 

Turkey- 

" 

95.71 

103.88 

. . . 

1318 

Goose 

" 

73.93 

164.20 

1774 

Duck 

Capon     (cooked,     not 

stuffed) 

" 

122.47 

52.16 

960 

Squab 

Pigeon 

*  "  E.  P."  means  Edible  Portions. 


NOTE   — 

It  is  unnecessary  to  go  into  details  about  the  prepara- 
tion of  meats.  Boiled  meats  are  not  nutritious  and 
therefore  not  very  desirable ;  they  may  be  served  occa- 
sionally with  sauces,  (See  Meat  Sauces.)  Fried  meats 
should  be  entirely  cut  out  of  the  Bill  of  Fare. 

Steaks  and  Lamb  Chops  should  be  broiled,  or  pan  broiled. 
Beef,  either  roasted,  or  cooked  in  a  casserole. 
Veal,  either  roasted,  or  cooked  in  a  casserole. 


78  DIABETIC  COOKERY 

Veal  Cutlets  and  Veal  Chops  (use  very  rarely)  breaded, 

and  fried  in  butter. 
Lamb  roasted,  braised,  or  cooked  in  a  casserole. 
Pork  roasted. 

Fowl,  boiled  and  served  with  sauces.     (See  Meat  Sauces.) 
Spring  Chickens,  broiled  or  braised. 
Chickens,  roasted  and  stuffed,  or  cooked  in  a  casserole. 
Turkey,  Geese,  Du^ks,  and  Capons,  roasted  and  stuffed. 
Squabs  and  Pigeons,    broiled,    braised,    and   stuffed   or 

cooked  in  a  casserole. 
Small  birds,   i.  e..  Quail,  Partridge,  Plover,  Reed  Birds, 

etc.,  are  good  either  broiled,'  pan  broiled,  or  braised. 
Larger  birds,  such  as  Canvasback,  or  other  Wild  Ducks, 

Snipe,  Grouse,  and  Wild  Turkey,  are  best  roasted. 
Venison,  best  roasted. 

How  TO  Braise  Meat 

Use  pan  with  close-fitting  lid. 

Wipe  meat,  poultry,  or  game;  remove  most  of  the  fat. 
Season.  Heat  butter  or  drippings  boiling  hot  in  pan; 
sear  meat  on  both  sides;  add  a  little  boiling  hot  stock  and 
cover  tightly.  Draw  pan  to  back  of  stove,  and  let  the 
contents  simmer  until  tender. 

How  TO  Broil  Meat 

Wipe  meat,  poultry,  or  game.  Remove  all  fat,  and 
score  the  sides  in  several  places.  See  that  the  fire  is  clear; 
grease  broiler  with  a  little  fat,  and  broil  carefully,  turning 
broiler  very  often,  so  that  both  sides  of  the  meat  will  be 
evenly  cooked. 

It  takes  about  8  minutes  to  cook  an  inch-thick  steak, 
or  lo-i  2  minutes  if  steak  be  thicker,  5-8  minutes  will  broil 
a  chop.     Have  platter  very  hot;  season,  and  serve  at  once. 


DIABETIC  COOKERY  79 

How  TO  Pan  Broil  Meat 

Heat  a  frying  pap  until  it  begins  to  smoke;  wipe  meat,  etc., 
remove  most  of  the  fat ;  score,  put  in  pan ;  sear  on  both  sides, 
then  draw  pan  to  one  side,  and  let  the  contents  cook  until  done. 

Remove  fat,  season,  and  serve  very  hot.  Time  the 
same  as  for  broiling. 

How  TO  Cook  Meat  in  Casserole 

Wipe  meat,  etc.  Season ;  put  in  casserole  and  cover ;  put  in 
hot  oven,  and  cook  till  tender,  in  its  own  juices.  This  is  a  spe- 
cially good  way  to  cook  pot  roast,  fowl,  and  other  heavy  meats. 

Roasting  or  Boiling 
No  directions  need  to  be  given. 

Left-Overs 

Use  left-overs  for  filling  omelets,  for  force  meat,  etc. 

Beef,  veal,  and  pork  make  good  force  meat  for  stuffing 
poultry,  for  scalloping,  etc.  Minced  chicken,  turkey,  etc., 
are  better  for  creaming  in  ramekins,  for  making  timbals,  etc. 

It  would  be  superfluous  to  go  into  details  about  the  pre- 
paration of  these  dishes. 

Breakfast  Sausage  (Mrs.  Rorer)     (Individual) 

Protein   37.65  Gms.  }4  lb.  fresh,  lean  Pork 

Fat  78.47     "  >^  teaspf.  powdered  Sage  Leaves 

Carb )4  teaspf .  Salt 

Total  Cal.  856.9  A  pinch  of  Pepper 

Chop  meat  very  fine,  add  seasoning,  mix  thoroughly; 
form  into  small  cakes. 

Fry  in  very  hot  dripping,  until  well  browned. 

Note:  Unless  fat  that  oozes  out  into  pan  in  cooking 
bacon  is  used,  about  50%  of  its  full  value  is  lost  in  cooking. 


Fruits 


NOTE 

GENERAL  RULE 

STEWED  AND  BAKED  FRUITS 


1.  Stewed  Apple  (^),  (5)    4. 

2.  Baked  Apple  (A),  (B)     5. 
3-     '^ 


Gooseberry  Fool 


Stewed  Rhubarb 
Miscellaneous  Stewed 
Fruits 


80 


FRUITS 

NOTE 

Fruits  are  not  a  staple  article  of  food  in  diabetic 
diet;  even  the  few  fruits  mentioned  in  Diet  List  No.  i 
may  be  used  only  by  the  physician's  orders.  They 
form  an  occasional  part  in  the  bills  of  fare,  so  as  to 
satisfy  a  natural  craving  for  juicy  succulent  food, 
but  must  be  used  with  nice  discrimination  even  when 
permitted. 

GENERAL  RULE 

Weigh  fruit,  unpeeled,  uncored,  or  unstemmed  before 
using. 

STEWED  AND  BAKED  FRUITS 

I.     (A)  Stewed  Apple 

Protein     0.28  Gms.  i  small  sour  Apple,  2j^  oz. 

Fat  0.26     "  I  teaspf.  sugarless  White  Wine 

Carb.       10.01     "  I  small  pc.  stick  Cinnamon 

Total  Cal.  43  i  small  pc.  Lemon  peel 

Saccharin  to  taste 

Wash,  peel,  and  core  apple;  cut  in  small  pieces,  add  wine, 
lemon  peel,  and  stick  cinnamon,  and  stew  in  covered  porce- 
lain pan.  When  tender  strain  through  a  coarse  strainer; 
sweeten  and  cool. 

6  81 


82  DIABETIC  COOKERY 

(B)  Stewed  Apple 

Protein     6.71  Gms.  i  Egg,  separated 

Fat  5.30     "  I  small  pc.  Lemon  peel 

Carb.        8.26    "  I  small  soiir  Apple 

Total  Cal.  107  i  small  pc.  stick  Cinnamon 

Saccharin  to  taste 

Proceed  as  above;  beat  egg  yolk  into  the  strained  pulp. 
Cool;  add  stiffly  beaten  egg  white.     Serve  cold. 

2.     (A)  Baked  Apple 

Protein     0.88  Gms.  i  small  sour  Apple,  weighing 

Fat  3.74     "  from  2-2>^  oz. 

Carb.         9.95     "  1-2  Saccharin  tablets 

Total  Cal.  77  i  teaspf.  sugarless  Red  Wine 

2-3  coarsely  chopped  Almonds 

}4  teaspf.  Butter 

A  pinch  of  ground  Cinnamon 

Wash,  and  peel  apple  very  thin;  core  carefully,  leaving 
a  solid  bottom,  so  that  the  apple  can  stand  in  the  pan; 
scrape  out  part  of  the  apple  and  mix  it  with  cinnamon, 
saccharin,  and  almonds;  fill  mixture  into  the  cavity. 

Put  butter  on  a  small  pie  plate,  set  apple  on  plate,  and 
pour  wine  over  it.  Bake  in  a  hot  oven  imtil  tender. 
Serve  cold  with  whipped  cream. 

(B)  Baked  Apple 

Protein     0.79  Gms.  i    small   sour  Apple,   weighing 
Fat          10.68     "  from  2-2>^  oz. 

Carb.        8.45     "  1-2  Saccharin  tablets 

Total  Cal.  133  2  tablespf.  cream 


DIABETIC  COOKERY  83 

Wash  apple;  core,  but  do  not  peel  it.  Bake  in  a  hot 
oven;  when  nearly  done  baste  with  saccharin  dissolved 
in  a  teaspf .  water.     Sen'^e  cold,  mth  the  cream. 

3.  Gooseberry  Fool 

Protein     7.67  Gms.  i  cup  green  Gooseberries 

Fat  5-99     "  I  Egg,  separated 

Carb.      10.36    "  Saccharin  to  taste 
Total  Cal.  126 

Stem  and  wash  gooseberries;  stew  in  very  little  water; 
when  tender  drain  off  any  water  that  is  left  (there 
should  be  almost  nons),  and  mash  berries  through  a 
coarse  strainer.  Beat  yolk  of  egg  into  the  strained  pulp; 
beat  egg  white  to  a  stiff  froth.  Dissolve  saccharin  in  )4 
teaspf.  water;  stir  into  the  fruit  when  cold;  fold  in  the 
egg  white  lightly,  pour  into  a  glass  dish,  and  set  on  ice 
till  wanted. 

4.  Stewed  Rhubarb 

For  200  Gms.  rhubarb — about  7  oz. 

Protein     0.80  Gms.  4-5  young  Rhubarb  stalks 

Fat  0.80     "  I  teaspf.  Water 

Garb.        4.40     "  Saccharin  to  taste 

Total  Cal.  28 

Wash,  but  do  not  peel  rhubarb;  cut  into  one  half  inch 
thick  slices;  put  in  an  earthen  dish  and  add  i  scant 
teaspf.  water;  cover,  and  bake  in  oven  till  tender. 
Cool,  sweeten  with  dissolved  saccharin,  and  set  on  ice 
until  very  cold.  Serve  plain,  or  with  sweetened  whipped 
cream. 


84 


DIABETIC  COOKERY 


5.    Miscellaneous  Stewed  Fruits 

Use  two  gills  (}4  cup)  of  the  following,  measured  before 
stemming  or  cleaning: 


.  Cranberries  Huckleberries 

Protein  0.19  Gms.  Protein  0.35  Gms. 

Fat         0.29     "  Fat        0.35     " 

Carb.      4.75     "  Carb.     9.63     " 

Total  Cal.  22  Total  Cal.  43 


Strawberries 

Protein     1.40  Gms. 
Fat  0.94     " 

Garb.      10.92     " 
Total  Cal.  58 


Currants 
Protein  0.87  Gms. 

Fat  

Carb.       7.42     " 
Total  Cal.  33 


Sour  Cherries 
Protein      0.65  Gms. 
Fat  0.54     " 

Carb.       10.68     " 
Total  Cal.  50 


The  above  may  be  stewed  with  a  little  water  and  stick 
cinnamon,  strained  through  a  coarse  strainer,  sweetened 
with  saccharin  to  taste,  and  served  as  a  sauce,  if  the  physi- 
cian sanction  their  use. 


Salads 

NOTE 
SALAD  DRESvSINGS 


French 
Mayonnaise 


5.    Boiled  Dressing 


Sweet  Cream 
Sour  Cream 


SALADS  OF  UNCOOKED  GREENS  OR 
VEGETABLES 

Lettuce,  etc.  3.    Cucumber 

Cole  Slaw  (A),  (B)  4.    Tomato  (A),  (B) 

5.     Celery,  Apple,  and  Nut,  or  Waldorf  Salad 

SALADS  OF  COOKED  VEGETABLES 


I. 

Artichokes 

3- 

Beans 

2. 

Asparagus 

5.    Celeriac 
MEAT  SALADS 

4- 

Cauliflower 

I. 

Sweetbread 

FISH  SALADS 

2.    Chicken 

I. 

Herring 

3.    Crab 

2. 

Lobster 

5.    Shad  Roe 

4.    Shrimp 

85 


SALADS 

NOTE 

Fresh  salads  form  a  most  important  part  of  the 
Diabetic  Diet.  Wherever  possible,  lettuce  should 
be  served  daily,  with  cole  slaw  as  an  alternative. 
Salads  should  be  served  plain  and  eaten  with  salt, 
or  should  be  served  with : 

SALAD  DRESSINGS 
I.    French  Dressing 


Protein    . 

.  . . 

2  tablespf.  Olive  Oil 

Fat             22.22 

Gms. 

2  teaspf.  Tarragon  Vinegar 

Carb. 

. . . 

or  2  teaspf.  Lemon  Juice 

Total  Cal. 

200 

I  tablespf.  Water 

yi,  teaspf 

.  Salt 

I  teaspf. 

French  Mustard 

y%  teaspf.  Pepper 

A  piece  of  white  Onion 

Rub  with  the  onion  the  inside  of  the  bowl  in  which  the 
dressing  is  to  be  made,  that  is,  if  the  flavor  is  liked;  put 
in  salt  and  pepper,  add  oil,  and  stir  well;  next  mustard; 
and  last  of  all,  the  vinegar  and  water;  stir  until  creamy. 

86 


DIABETIC  COOKERY  87 

Mustard  and  onion  may  be  omitted.  A  saccharin  tablet 
dissolved  in  a  few  drops  of  water  may  be  added,  if  a  moder- 
ately sweet  dressing  is  liked.  Two  teaspf.  lemon  juice 
may  be  substituted  for  the  vinegar,  if  the  use  of  the  latter 
is  forbidden. 

2.     Mayonnaise  (Large  Quantity) 

Protein     5.34  Gms.  i  Egg  yolk,  raw 

Fat        224.32     "  I  cup  Olive  Oil 

Carb.         2.94     "  I  pinch  of  white  Pepper 

Total  Cal.  2053  J4  teaspf.  Salt 

Juice  of  I  Lemon 

I  Egg  yolk  (hard  boiled) 

Have  bowl  and  ingredients  very  cold;  set  bowl  in  pan 
of  ice  water,  while  mixing  mayonnaise. 

Mash  boiled  yolk  to  powder  and  stir  smooth  with  raw 
egg  yolk,  salt,  and  pepper;  stir  until  thick;  now  add  oil 
drop  by  drop,  always  stirring  in  the  same  direction.  Thin 
with  lemon  juice,  then  add  more  oil,  until  it  is  all  used  up. 
Keep  in  covered  glass  jar,  on  ice.  until  wanted.  This 
mayonnaise  will  last  for  days,  if  it  is  covered,  and  kept 
in  a  cold  place. 

3.     Sweet  Cream  Dressing 

Protein     2.40  Gms.  ^2  cupful  Cream,  20% 

Fat  54.70     "  I  tablespf.  Olive  Oil 

Carb.        4.74     "  I  Saccharin  tablet 

Total  Cal.  521  ^  teaspf.  Salt 

I  tablespf.  Vinegar  or  Lemon  Juice 

Mix  all  the  ingredients  except  the  cream,  beating  until 
foamy;  add  cream,  and  beat  until  very  light. 


88  DIABETIC  COOKERY 

4.    Sour  Cream  Dressing 

Protein     2.40  Cms.  ^4  cupful  sour  Cream,  20% 

Fat  54.70     "  I  tablespf.  Olive  Oil 

Carb.        4.74     '*  }i  teaspf.  Salt 

Total  Cal.  521  2  Saccharin  tablets 

}i  teaspf.  French  Mustard 
I  tablespf.  Vinegar  or  Lemon  Juice 
Proceed  as  in  foregoing  recipe. 

5.    Boiled  Dressing 

Protein    19.12  Gms.  i  tablespf.  Olive  Oil 

Fat  28.68     "  2  tablespf.  Vinegar 

Carb.        9.18     "  2  Eggs 

Total  Cal.  370  ^  cup  Cream,  20% 

^2  teaspf.  dry  Mustard 

^  teaspf.  Salt 

A  pinch  of  white  Pepper 

Beat  eggs  foamy;  add  other  ingredients,  cream  last; 
put  in  double  boiler,  stir  constantly  until  mixttu^e  boils 
and  is  of  custard  consistency. 

Strain,  bottle,  and  keep  on  ice. 

SALADS  OF  UNCOOKED  GREENS  OR 
VEGETABLES 

I.    Lettuce,  Endive,  Romaine,  Cress,  Dandelion, 
Chicory,  Field 

Clean  by  removing  all  the  tough  leaves;  tear  off  the 
tender  leaves,  wash  each  one  separately  in  cold  water; 


DIABETIC  COOKERY  89 

drain  in  colander;  lay  leaves  in  a  salad  net,  or  wrap  in  a 
piece  of  cheesecloth,  and  place  on  ice  till  wanted.  All 
these  salads  except  chicory  may  be  served  plain,  with  salt. 
Chicory,  lettuce,  and  Romaine  may  be  served  with  French 
dressing;  lettuce  and  Romaine  with  mayonnaise. 

The  food  value  for  i-i^  oz.  lettuce  is: 
Protein    0.51  Gms. 
Fat  0.14     " 

Carb.        1.23     " 
Total  Cal.  7 

Approximately  the  same  values  hold  for  the  other  salads 
given  above. 

2.     (A)-  Cole  Si  aw 

Remove  wilted  leaves;  cut  cabbage  on  slaw  cutter,  or 
chop  very  fine;  wash  carefully,  and  soak  in  cold  water  for 
an  hour.  Drain;  mix  with  French  dressing,  or  pour  hot 
boiled  dressing  over  it,  and  serve  at  once. 

(B) 

Protein     1.57  Gms.  Clean  and  cut  as  above.    Chop 

Fat  0.35     "  }4  a  small  sour  apple,  and  }i 

Carb.         9.21     "  of  a  small  white   onion  very 

Total  Cal.  47  fine;  mix  with  French  dress- 

ing, and  add  to  the  slaw. 

3.     Cucumbers  (Average  Weight,  ii|  oz.) 

Protein     2.34  Gms.  i  Cucumber 

Fat  0.67     "  Sprig  of  Parsley 

Carb.        8.61     " 
Total  Cal.  50 

Peel  cucumber  very  fine,  wash  in  cold  water;  cut  on 
slaw  cutter;  salt  slices  lightly,   and  let  them  stand  five 


90  DIABETIC  COOKERY 

minutes;  drain  off  water  and  serve  at  once  with  French 
dressing,  or  with  a  sour  cream  dressing,  and  sprinkle  with 
finely  chopped  parsley. 

4.     (A)  Tomato  Salad  (Individual) 

Protein     1.32  Gms.  i  small  Tomato,  chilled 

Fat  0.58     "  (Average  Weight,  2  oz.) 

Garb.        5.70    " 
Total  Cal.  33 

Slice  tomato,  serve  on  lettuce  heart  with  French 
dressing. 

(B)  Stuffed  Tomato  (Individual) 

Protein     1.90  Gms.  i  small  Tomato,  chilled 

Fat  0.69     "  1-2  Celery  stalks 

Garb.        7.23     " 
Total  Gal.  43 

Scoop  out  the  greater  part  of  the  inside  of  the  tomato; 
chop  celery;  season  with  mayonnaise;  fill  into  the  hollow 
tomato,  put  mayonnaise  on  top,  and  serve  on  a  few  lettuce 
heart  leaves.     Set  on  ice,  till  ready  to  serve. 

5.    Gelery,  Apple,  and  Nut  Salad;  also  Galled 
Waldorf  Salad 

Protein     3.91  Gms.  }4  sour  Apple 

Fat  9.37     "  2-4  Gelery  stalks 

Garb.  9.17  "  5  English  Walnuts 
Total  Gal.  137 


or 


Ghop  ingredients  very  fine;  season  with  French  dressing, 
with  mayonnaise,  and  serve  very  cold. 


DIABETIC  COOKERY 


91 


SALADS  OF  COOKED  VEGETABLES 

Any  left-over,  or  freshly  cooked  vegetables  (2  oz.  of  each) 
can  be  used  for  salads,  viz. : 

I.    Artichokes       2.    Asparagus       3.    Beans  (String) 

Protein  0.45  Gms.   Protein  0.86  Cms.   Protein  1.34  Gms. 

Fat 

Garb.      2.84     ' 

Total  Cal.  13 


Fat  0.06 
Garb.  1.58 
Total  Gal.  10 


Fat  0.12 
Garb.  4.63 
Total  Gal.  25 


Geleriac,  etc. 

Protein    0.62  Gms. 
Fat  0.06     " 

Garb.        1.86     " 
Total  Gal.  10 


4.     Gauliflower 

Protein    1.02  Gms. 
Fat         0.28     " 
Garb.      2.66    " 
Total  Gal.  17 

Season  the  above  with:  French  Dressing,  Boiled  Dressing, 
or  Mayonnaise. 

MEAT  SALADS 

I.    Sweetbread  Salad 

Soak  sweetbread  in  cold  water  }4  hour,  changing  the  ;vater 
three  to  four  times.  Boil  in  lightly  salted  water,  imtil  tender. 
Drain;  remove  skin.  Set  away  to  cool  and  harden.  Gut 
in  dice;  serve  on  lettuce  leaves  with  mayonnaise. 

2.     Ghicken  Salad 


I  cup  diced  cooked  Ghicken 
}4  cup  diced  Gelery 


Protein   23.95  Gms. 
Fat  29.18     " 

Garb.        574     " 
Total  Gal.  381 

Mix  with  French  dressing;  set  on  ice;  when  ready  to  serve 
place  salad  on  lettuce  leaves,  and  cover  with  mayonnaise; 
garnish  with  hard-boiled  eggs,  olives,  capers,  or  gherkins. 


92 


DIABETIC  COOKERY 


FISH  SALADS 
I.     Herring  Salad 


Protein  52.18  Gms. 
Fat         32.39     " 
Garb.        6.49    " 
Total  Cal.  527 


>^  cup  boiled  Veal 
2  Herrings  (melt) 
}4  sour  Apple 
}i  teaspf.  grated  Onion 


K  dill  Pickle 
I  Celery  Knob 
5  English  Walnuts 
French  salad  dressing 
I  teaspf.  Capers 

Soak  herrings  overnight;  remove  melt,  and  soak  that 
separately.  Wash  herrings ;  drain ;  skin,  bone,  and  chop  fine ; 
remove  skin  from  melt;  stir  to  a  smooth  paste  with  a  little 
vinegar;  chop  other  ingredients  fine.  Mix  all  with  French 
salad  dressing.     Make  the  salad  several  hours  before  using. 

Garnish  with  olives,  hard-boiled  eggs,  and  pickles. 


2.    Lobster  Salad 


Protein  23.56  Gms. 
Fat  1.83     " 

Carb.        5-65     " 
Total  Cal.  133 


I  cup  finely  diced  Lobster 
I  small  head  Lettuce 
Mayonnaise 


Mix' lobster  with  mayonnaise;  serve  on  lettuce  leaves; 
cover  with  mayonnaise,  and  garnish  with  hard-boiled 
eggs  and  olives. 


3.     Crab  Salad 


Protein   22.01  Gms. 
Fat  2.92     " 

Carb.        6.50    " 
Total  Cal.  140 


Substitute  Crabs  for  the  Lob- 
ster; proceed  in  the  same 
way. 


DIABETIC  COOKERY 
4.    Shrimp  Salad 


93 


Protein  24.80  Gms. 
Fat  1.42     " 

Carb.        5.24    " 
Total  Cal.  133 


Substitute  Shrimps  for  the  Lob- 
ster; proceed  in  the  same 
way. 


5,    Shad  Roe  Salad 

Proceed  as  for  Sweetbread  Salad  (see  Meat  Salads,  i.) 
Serve  the  same  way. 


Sauces  for  Meats  and  Fish 

NOTE 
SAUCES 


I. 

Bearnaise 

6.    Mustard  (A),  (B) 

2. 

Cream  (A),  (B) 

7.    Onion 

3- 

Egg 

8.    Parsley 

4- 

Herb 

9.     Pickle 

5- 

Horseradish  (A),  (B) 

10.    Sardelle  (A),  (B) 

II.    Tartare  Sauce 

94 


SAUCES  FOR  MEATS  AND  FISH 

NOTE 

Sauces  for  meats  and  fish  are  of  importance  in  the 
diabetic's  bill-of-fare.  Prepared  according  to  the  given 
directions,  they  are  nourishing  and  palatable,  and 
moreover  offer  variety,  vital  matters  for  people  whose 
strength  must  be  built  up. 

SAUCES 

Cook  all  sauces  in  double  boiler,  unless  otherwise 
stated. 

I.    Bi:ARNAisE  Sauce 

Protein     6.24  Gms.  i  small  white  Onion 

Fat  11.67     "  I  _^  tablespf.  Vinegar 

Carb.        3.56     "  yi  tablespf.  Butter 

Total  Cal.  144  i  Egg  yolk 

yi  cup  clear  Soup  Stock 
Pepper  and  Salt  to  taste 

Chop  onion  very  fine,  and  cook  in  the  vinegar  until 
very  tender;  add  butter  and  seasoning;  stir  in  the  egg  yolk 
beaten  foamy;  thin  with  stock  and  beat  until  it  is  creamy. 

95 


96  DIABETIC  COOKERY 

2.    {A)  Sour  Cream  Sauce  (Cold) 

Protein     7.01  Gms.  2  tablespf.  sour  Cream,  20% 

Fat  21.06     "  y^  tablespf.  Olive  Oil 

Carb.        0.78     "  I  Egg  (hard  boiled) 

Total  Cal.  221  i  saltspf.  Salt 

}4  teaspf .  minced  Chives 
}4  teaspf.  minced  Parsley 
I  tablespf.  Tarragon  Vinegar 
Pinch  of  white  Pepper 

Beat  cream  imtil  light  and  thick.  Mash  egg  yolk  very 
fine  and  stir  paste  with  the  oil,  which  must  be  stirred  in 
gradually;  add  vinegar,  seasoning,  herbs,  and  the  chopped 
white  of  the  egg.     Fold  in  cream  last. 

(jB)  Sweet  Cream  Sauce  (Cold) 

Proceed  as  above,  using  same  quantity  sweet  cream, 
instead  of  the  sour  cream.     Full  value  same  as  in  {A). 

3.    Egg  Sauce  (Cold) 

Protein     6.43  Gms.  i  Egg  (hard  boiled) 

Fat  16.15     "  }i  teaspf.  minced  Chives 

Carb I  tablespf.  Tarragon  Vinegar 

Total  Cal.  171  i  tablespf.  Olive  Oil 

I  saltspf.  Salt 

}4  saltspf.  Pepper 

Separate  the  egg,  mash  the  yolk  very  fine,  chop  the  white 
fine;  mix  salt  and  pepper,  to  which  add  egg  yolk;  stir 
in  oil  gradually  and  mix  to  a  smooth  paste;  add  chives  and 
egg  white,  then  stir  in  the  vinegar.  This  sauce  is  good 
either  with  salads,  or  with  cold  fish. 


DIABETIC  COOKERY  97 

4.    Herb  Sauce  (Cold) 

Protein     6.43  Gms.  }4  teaspf.  minced  Parsley- 

Fat  16.15     "  ^  teaspf.  minced  Chives 

Carb.       ...  I  Egg  (hard  boiled) 

Total  Cal.  171  i  tablespf.  Olive  Oil 

y^  teaspf.  French  Mustard 

I  tablespf.  Tarragon  Vinegar 

I  saltspf.  Salt 

I  pinch  of  white  Pepper 

Proceed  as  for  Egg  Sauce. 

5.    {A)  Horseradish  Sauce 

Protein     6.36  Gms.  %  tablespf.  Butter 

Fat  14.35     "  %  cup  Soup  Stock 

Carb.        4.67     "  ^  teaspf.  Lemon  Juice 

Total  Cal.  174  i  Egg  yolk 

I  teaspf.  grated  Horseradish 

I  Saccharin  tablet 

Salt  to  taste 

Melt  butter  in  double  boiler;  beat  egg  yolk  to  foam; 
stir  it  and  the  other  ingredients  into  the  butter,  and  beat 
constantly  until  the  sauce  is  thick.     Serve  hot. 

(JS)  Horseradish  Sauce 

Protein     5.05  Gms.  i  tablespf.  Butter 

Fat  11.56    "  }4  cup  Soup  Stock 

Carb.       14.01     "  I  tablespf.  grated  Horseradish 

Total  Cal.  180  Salt  and  Pepper  to  taste 

Proceed  as  above,  and  cook  JE^  hour. 
7 


98  DIABETIC  COOKERY 

6.     (A)  Mustard  Sauce  (Hot) 

Protein     4.56  Gms.  i  tablespf.  French  Mustard 

Fat  11.28     "  I  tablespf.  Butter 

Carb.        0.03     '*  I  tablespf.  Tarragon  Vinegar 

Total  Cal.  120  2  tablespf.  Soup  Stock 

^2  tablespf.  Aleuronat  Flpur  or  Almond  Flour 

Melt  butter,  stir  in  the  flour  until  very  smooth,  then 
add  boiling  stock  slowly,  next  the  mustard  and  vinegar; 
stir  until  it  is  creamy,  but  do  not  boil;  strain  through 
strainer  and  serve  hot  with  boiled  beef,  or  with  boiled 
fish. 

(B)  "Mustard  Sauce  (Cold) 

Protein    ....  i  tablespf.  French  Mustard 

Fat  I  I.I  I  Gms.  i  tablespf.  Moselle  Wine 

Carb X  teaspf .  grated  Lemon  Rind 

Total  Cal.  135  i  tablespf.  Oil 

Mix  carefully;  stir  until  creamy;  put  on  ice;  serve  with 
cold  meat  or  cold  fish. 

7.    Onion  Sauce 

Protein     1.32  Gms.  4  small  white  Onions 

Fat  16.82     "  i}4  tablespf.  Butter 

Carb.        8.12     "  }4  teaspf.  Lemon  Juice 

Total  Cal.  190  i  teaspf.  Tarragon  Vinegar 

I  Clove 

}4  Bay  Leaf 

>^  cup  clear  Soup  Stock 

Salt  to  taste 


DIABETIC  COOKERY  99 

Chop  onions  rather  coarsely,  brown  them  in  the  butter; 
add  hot  stock  and  other  ingredients;  simmer  until  very 
tender.    Strain  through  pur6e  sieve. 

8.    Parsley  Sauce 

Protein     4.86  Gms.  I  teaspf .  chopped  Parsley 

Fat  16.39    "  H  cup  Top  Milk 

Carb.        3.06    "  I  Egg  yolk 

Total  Cal.  180  ^  tablespf.  Butter 

Salt  and  Pepper  to  taste 

Proceed  as  with  Horseradish  Sauce. 

9.    Pickle  Sauce 

Like  Egg  Sauce,  using  }4  tablespf.  finely  chopped  dill 
pickle  in  place  of  chives.     Same  full  value. 

10.    (A)  Sardelle  Sauce  (Hot) 

Protein   15.07  Gms.  4  Sardelles 

Fat  16.44     "  I  small  white  Onion 

Carb.        3.56     "  ^  tablespf.  Butter 

Total  Cal.  223  i  sprig  Parsley 

}4  cup  strong  Soup  Stock 

Soak  sardelles  in  water  }4  hr.,  changing  the  water 
several  times;  skin,  bone,  and  chop  very  fine.  Chop 
onion  and  parsley  very  fine,  and  stew  in  butter  until 
tender;  add  boiling  hot  stock.  Simmer  5  minutes; 
add  sardelles  a  few  minutes  before  serving,  but  do  not 
let  them  boil. 


100  DIABETIC  COOKERY 

(B)  Sardelle  Sauce  (Cold) 

Protein     9.19  Gms.  i  Egg  yolk  (hard  boiled) 

Fat         22.26    "  3  Sardelles 

Carb.         1.57     "  J4  teaspf.  grated  Onion 

Total  Cal.  243  J4  teaspf.  grated  Lemon  Rind 

I  tablespf .  Olive  Oil 

^2  tablespf.  chopped  Capers 

^  teaspf.  chopped  Parsley 

I  tablespf.  French  Mustard 

1  Saccharin  tablet 

2  tablespf.  Tarragon  Vinegar 

Mash  egg  yolks,  and  stir  to  smooth  paste  with  the  oil: 
soak,  skin,  bone,  and  chop  sardelles  very  fine;  mix  in  other 
ingredients  and  stir  thoroughly. 

Serve  with  cold  meat,  or  with  cold  fish. 

II.    Sauce  Tartare  (Cold) 


Protein 

2.67  Gms.                  I  Egg  yolk  (hard  boiled) 

Fat 

27.88 

2  tablespf.  Olive  Oil 

Carb. 

I  tablespf.  Tarragon  Vinegar 

Total  Cal.  262 

^  teaspf.  minced  Parsley 

A  pinch  of  Salt 

A  pinch  of  Pepper 

I  teaspf.  Mustard 

}4  teaspf.  chopped  Capers 

Mash  egg  yolk  very  fine,  proceed  as  for  egg  sauce;  the 
sauce  must  be  of  the  consistency  of  thick  cream. 


Soups  and  Broths 


MEAT  SOUPS 

I. 

Beef  Soup  and  Stock 

10. 

Noodle  Soup 

2. 

Clear  Veal 

II. 

Soup    with    Marrow 

3- 

Clear  Mutton 

Balls 

4- 

Clear  Chicken 

12. 

Soup    with    Meat 

5- 

Clear  Veal  and  Beef 

Balls 

6. 

Clear    Veal    and 

13- 

Soup   with    Cauli- 

Chicken 

flower 

7- 

Vegetable 

14. 

Soup  with  Asparagus 

8. 

Soup  with  Egg  Dice" 

15- 

Soup  with  Sorrel 

9- 

Soup    with    Chicken 

16. 

Soup  with  Steak  and 

Dice 

Eggs 

17.  Oxtail  Soup 


MEAT  BROTHS 


1.  Beef 

2.  Veal  and  Beef 


Mutton 
Chicken 


VEGETABLE  CREAM  SOUPS 


1.  Asparagus 

2.  String  Bean 

3.  Cauliflower 


lOI 


4.  Celery 

5.  Tomato 

6.  Mixed  Vegetable 


LIBRARY 
UNIVERglTY  OF  CALIFORNIA 


102  DIABETIC  COOKERY 

SWEET  SOUPS 
I.  Wine  2.  Cream 

FISH  BROTHS  AND  SOUPS 

1.  Clam  Broth  3-  Clam  Chowder 

2.  Clam  Soup  4-  Oyster  Stew 

5.  Oyster  Soup 


SOUPS  AND  BROTHS 

MEAT  SOUPS 

I.    Beef  Soup  and  Stock 

y^  lb.  rack  of  Beef  and  shin  for  every  person 
I  pt.  Water  for  every  person 

Wash  meat  and  bones  carefully,  remove  any  dark  spots 
or  tainted  flesh;  place  in  an  iron  pot,  cover  with  the  cold 
water;  bring  slowly  to  boiling  point,  leaving  the  pot  un- 
covered until  it  boils;  season  with  salt  to  taste,  then  cover 
and  simmer  slowly  from  five  to  six  hours. 

Do  not  skim,  unless  clear  soup  is  wanted.  Strain  through 
a  wire  strainer  into  an  earthenware  crock  or  bowl,  and 
set  away  to  cool.  Leave  the  grease  on  soup  until  ready 
to  use,  when  it  can  be  carefully  removed,  leaving  the  stock 
clear.  This  soup  forms  the  foundation  for  all  beef  soups 
and  plain  broths. 

Food  Value  for  i  pt.  Beef  Stock 

Protein    11.12  Gms. 
Fat  1.36      " 

Garb 

Total  Cal.  57 
103 


I04  DIABETIC  COOKERY 

2.    Clear  Veal  Soup 

I  lb.  Veal  for  every  person 
i}4  pts.  Water  for  every  person 

Food  Value  for  i}4  pts.  Veal  Soup 

Protein   18.36  Gms. 
Fat  1.70    " 

Carb 

Total  Cal.  99 

Proceed  as  with  Beef  Soup,  but  cook  only  three  hours. 

3.    Clear  Mutton  Soup 

I  lb.  Scrag  Mutton  for  every  person 
i}4  pts.  Water  for  every  person 

Food  Value  for  i}4  pts.  Mutton  Soup 

Protein   18.02  Gms. 
Fat  2.38     " 

Carb 

Total  Cal.  104 

Proceed  as  with  Beef  Soup. 

4.    Clear  Chicken  Soup  (2  Quarts) 

Protein  56.70  Gms.  i  Fowl  weighing  from  2-4  lbs. 

Fat            2.70     "  (not  too  fat) 

Carb.         ...  Use  the  feet,  gizzard,  and  heart 

Total  Cal.  251  2  qts.  cold  Water 


DIABETIC  COOKERY  105 

Clean  the  feet  by  scalding  with  boiling  water,  skin  them, 
remove  the  nails;  the  feet  contain  gelatinous  matter  which 
adds  strength  to  the  broth.  Simmer  from  four  to  five 
hours. 

Proceed  as  with  Beef  Stock.  , 

5.    Clear  Veal  and  Beef  Soup 

i}4  lbs.  shin  of  Beef 
1)4  lbs.  shoulder  of  Veal 
Marrow  bones  of  both  Beef  and  Veal 
2  qts.  Water 

Boil  four  hours,  and  proceed  as  for  Beef  Stock. 
Compute  values  from  Beef  Stock  and  Clear  Veal  Soup. 

6.  Clear  Veal  and  Chicken  Soup 

I  Fowl  weighing  from  2}4~S  lbs. 

1  lb.  knuckle  of  Veal 

2  qts.  cold  Water 

Proceed  as  with  Number  4. 

Compute  values  from  Clear  Veal  and  Clear  Chicken 
Soups. 

7.  Vegetable  Soup  (For  2  people) 

Protein   12.36  Gms.  i  pt.  Beef  Stock 
Fat            1.54     "  J/2  white  Onion 
Carb.         5.14     "  3  sprigs  Parsley- 
Total  Cal.  85  3  sticks  Celery  with  leaves 

I  Leek 

3  Cabbage  leaves 
12  String  Beans 


io6  DIABETIC  COOKERY 

Wash  vegetables ;  chop  very  fine,  and  simmer  in  a  little 
stock  until  nearly  tender;  then  add  one  pt.  stock,  and  simmer 
for  one  hour.     Serve  very  hot. 

8.    Soup  with  Egg  Dice  (Individual) 
I  pt.  hot  Stock  (any  of  the  recipes  given  above). 
Egg  Dice 

Protein   18.99  Gms.  i  Egg 

Fat  8.41     "  yi  teaspf.  Butter 

Carb }i  cup  cold  Stock 

Total  Cal.  152  Pinch  of  Salt 

Beat  the  egg  foamy;  add  butter  creamed,  salt  and  cold 
stock ;  pour  into  a  well  buttered  custard  mold,  place  mold 
in  pan  of  boiling  water,  and  steam  for  one  hour;  cool,  re- 
move from  mold,  and  when  cold  cut  into  dice;  put  into 
soup  tureen;  pour  clear  well-seasoned  boiling  hot  soup 
stock  over  the  dice,  and  serve  at  once. 

9.    Soup  with  Chicken  Dice  (Individual) 

Protein   18.44  Gms.  }4  cup  white  meat  of  Chicken 

Fat  12.64     "  cut  into  cubes 

Carb lyi  cups  clear  Chicken  broth 

Total  Cal.  187.7  i  Egg 

%  teaspf.  finely  chopped  Parsley 

Seasoning  to  taste 

Heat  the  chicken  mi}4  cups  of  broth;  meanwhile  beat  an 
egg  foamy  in  the  tureen  in  which  the  soup  is  to  be  served ;  pour 
the  chicken  and  broth  over  the  egg,  stirring  to  prevent  curd- 
ling.    Sprinkle  with  the  parsley,  and  serve  very  hot,  at  once. 


DIABETIC  COOKERY  107 

10.    Noodle  Soup  (Individual) 

Protein   17.82  Gms.  I  pt.  good  clear  Stock 

Fat  20.05     "  Noodles 

Carb.        0.20    "  ^  teaspf.  chopped  Parsley 

Total  Cal.  253  i  Egg 

1/3  tablesp.  Butter 
Seasoning  to  taste 

Noodles:  Make  an  omelet  with  one  egg,  according  to 
omelet  recipe  No.  6;  roll,  cool,  and  cut  into  very  narrow 
strips;  drop  into  boiling  stock,  heat  noodles  thoroughly; 
sprinkle  parsley  into  stock,  and  serve  very  hot,  at  once. 

II.    Soup  with  Marrow  Balls  (Individual) 

I  pt.  clear  soup  Stock 

Marrow  Balls 

Protein  21.36  Gms.  Casoid  Crumbs 

Fat  14.72     "  I  tablespf.  Marrow 

Carb K  Egg 

Total  Cal.  217  Pinch  of  Salt 

}i  teaspf.  minced  Parsley 

Dash  of  grated  Nutmeg 

Clean  and  wash  the  marrow  carefully;  melt  in  a  hot  pan, 
and  cool.  When  cool  cream  it;  stir  in  egg  and  salt;  beat 
foamy,  sprinkling  in  parsley  and  nutmeg;  fold  in  crumbs 
to  make  a  rather  stiff  dough. 

Form  into  small  dvunplings,  size  of  a  marble,  and  set 
on  ice  for  an  hour.  Heat  the  stock,  drop  in  the  balls.  Cook 
until  very  light,  from  5-8  minutes,  and  serve  with  the  soup 
at  once. 


io8  DIABETIC  COOKERY 

12.  Soup  with  Meat  Baixs  (Individual) 

I  pt.  clear  Soup 
Meat  Balls 

Protein  33.91  Gms.  2  oz.  scraped  Beef 

Fat  22.73    "  I  tablespf.  Marrow 

Carb I  Egg,  separated 

Total  Cal.  340 

Casoid  Crumbs 
I  teaspf.  Butter 
Salt  and  Nutmeg  to  taste 

Melt  marrow;  cool;  cream  butter  and  marrow,  add 
beef,  yolk  of  egg,  and  seasoning;  next,  enough  cnunbs  to 
bind  the  mixture,  then  add  stiffly  beaten  white  of  egg. 

Form  dtunplings  with  a  small  spoon;  drop  in  boiling 
broth;  cook  from  15-20  minutes;  serve  very  hot. 

A  teaspf.  of  chopped  chives  sprinkled  into  the  soup  just 
before  serving  adds  to  it,  if  the  flavor  is  liked. 

13.  Soup  with  Cauliflower  (Individual) 

Protein   15.82  Gms.  2  cUps  good  Broth 

Fat  2.62     "  Very  small  head  Cauliflower 

Carb.       12.38     "  2  sticks  Celery 

Total  Cal.  138  i  small  Leek 

Seasoning  to  taste 

Wash,  clean,  and  break  cauliflower  into  small  pieces. 
Put  on  to  cook  in  a  small  saucepan.  Cover  with  well- 
seasoned  stock;  add  the  finely  chopped  celery  and  leek; 
simmer  until  very  tender,  about  ^2  hr.  Be  sure  that  the 
flowers  are  unbroken;  add  the  rest  of  the  broth,  heat 
very  hot,  and  serve  at  once. 


DIABETIC  COOKERY  109 

14.    Soup  with  Asparagus  (Individual) 

Protein   1545  Gms.  12  stalks  of  Asparagus 

Fat           1.85     "  Other  ingredients  as  for  Recipe 

Carb.        8.06    "  13  above 

Total  Cal.  112 

Proceed  as  for  Cauliflower  Soup,  substituting  the  aspara- 
gus for  the  cauliflower.  Canned  asparagus  may  be  used, 
but  drain  off  the  water  in  which  it  was  canned,  scald  it 
with  boiling  water  and  drain  again. 

15.    Soup  with  Sorrel  (Individual) 

Protein     9.02  Gms.  }4  cup  Sorrel 

Fat  17.48     "  }{ pt.  Stock 

Carb.        2.36    "  I  tablespf.  Butter 

Total  Cal.  202  i  Egg  yolk 

Salt  and  Pepper  to  taste 

Use  cultivated  sorrel.  Take  the  tender  green  leaves 
from  the  midrib;  wash  in  cold  water,  and  shred  very  fine. 
Melt  butter  in  an  iron  pan;  put  in  the  sorrel  and  stir  for 
a  few  minutes;  add  stock  and  boil  for  five  minutes;  beat 
the  egg  yolk  foamy  and  put  into  soup  tureen;  pour  boiling 
soup  over  it,  stirring  all  the  time,  so  that  the  egg  does  not 
curdle.     Serve  at  once. 

16.    Soup  with  Steak  and  Eggs  (Individual) 

Protein  32.36  Gms.  '  ^  5^  lb.  Round  Steak 

Fat  15-30    "  "  I  Egg  yolk 

Carb.         ....  I  cup  Beef  Stock 

Total  Cal.  267  Seasoning  to  taste 


HO  DIABETIC  COOKERY 

V 

Warm  J4  ^up  of  stock;  put  the  rest  on  to  heat  very  hot. 
Scrape  the  round;  mix  in  the  egg  yolk.  Pour  over  this, 
^  cup  of  warm  stock.  vStir  carefully.  Stir  this  into  the 
hot  stock,  but  do  not  let  it  boil.     Season;  serve  at  once. 

17.    Ox-tail  Soup  (Individual) 

Protein   13.96  Gms.  ^  lb.  Ox-tail 

Fat  376     "  I  small  Onion 

Carb.        6.84     "  I  Celery  stalk 

Total  Cal.  117  i  Parsley  sprig 

i>^  pts.  cold  Water 

3  Pepper  corns 

^2  teaspf .  Salt 

3^  cup  Tomatoes 

Wash  ox-tail ;  put  in  soup  pot  with  cold  water,  and  when  the 
water  boils  let  soup  simmer  for  i  hr.  with  the  pot  lid  partly  off ; 
wash  thebnion  but  do  not  peel  it,  put  it  in  the  oven  and  bake 
it  till  light  brown  and  tender,  and  add  it  with  the  vegetables 
and  pepper  corns  to  the  soup;  simmer  slowly  for  two  hours 
more ;  add  salt ;  strain  and  cool.  Remove  grease,  reheat,  and 
serve  very  hot,  adding  5-6  small  pieces  of  the  ox-tail. 

MEAT  BROTHS 
(Almost  a  full  meal  in  themselves) 

I.     Beef  Broth  (Individual) 

Protein     9.95  Gms.  }4  pt.  strong  Beef  Stock 

Fat  10.84     "  I  Egg  yolk 

Carb.         1.42     "  I  tablespf.  finely  ground  Almonds 

Total  Cal.  142  Seasoning  to  taste 


DIABETIC  COOKERY  iii 

Heat  the  stock,  stir  in  almonds;  boil  for  two  minutes. 
Pour  over  the  egg  yolk,  stirring  carefully  to  avoid  curdling. 
Serve  very  hot,  at  once. 

2.    Veal  and  Beef  Broth  (Individual) 

Protein  27.03  Gms.  i  pt.  Soup  (see  No.  5,  above) 

Fat  12.25     "  I  Egg  yolk 

Carb ^2   cup  finely   chopped  cooked 

Total  Cal.  219  Veal 

Season  to  taste 

Put  the  cooked  veal  through  the  meat  chopper;  heat 
in  the  stock.  Strain  through  a  coarse  sieve.  Pour  this 
boiling  hot  over  the  beaten  egg  yolk,  and  serve  very  hot, 
at  once. 

3.  Mutton  Broth  (Individual) 

Protein   16.76  Gms.  2  lbs.  scrag  or  neck  of  Mutton 

Fat  6.17     "  I  qt.  Water 

Carb.        0.83    "  2  stalks  Celery 

Total  Cal.  126  i  Leek 

Salt  to  taste 

Proceed  as  for  beef  stock  (see  No.  i).  Simmer  about 
three  hours,  adding  celery  and  leek  as  soon  as  stock  begins 
to  boil.  This  broth  is  very  nourishing,  but  not  to  every- 
one's taste.  A  whole  egg  dropped  into  the  cup,  after  it 
contains  the  steaming  hot  broth,  is  a  nourishing  addition. 

4.  Chicken  Broth  (Individual) 

Use  Stock  No.  4.     Proceed  as  in  foregoing  recipe. 


112  DIABETIC  COOKERY 

VEGETABLE  CREAM  SOUPS 
General  Directions 

The  foundation  for  Vegetable  Cream  Soups  seldom 
varies.  These  soups  are  nourishing,  quickly  prepared, 
and  very  digestible. 

All  vegetables  should  be  cleaned,  blanched,  and 
cooked  in  salted  boiling  water  in  an  uncovered  pan 
until  tender  enough  to  strain  through  a  puree  sieve. 

Cream  Foundation  (Individual) 

Protein    10.85  Gms.  i  tablespf.  Butter 

Fat  64.03     "  I  tablespf.  Almond  Flour 

Carb.       1 1. 1 2     "  I  Egg  yolk 

Total  Cal.  570  i  cup  thin  Cream 

Salt  and  Pepper  to  taste 

Melt  butter;  stir  in  the  almond  flour;  add  the  cream; 
season;  put  in  the  strained  vegetables;  boil  five  minutes. 
Beat  the  egg  yolk  foamy  in  the  tureen  in  which  the  soup  is 
to  be  served.  Pour  the  hot  soup  over  it,  stirring  so  that 
the  yolk  does  not  curdle,  and  serve  very  hot,  at  once. 

I.    Asparagus  Soup  (Individual) 

Protein   14.90  Gms.  12-15  Asparagus  stalks 

Fat  64.48  " 
Carb.  18.55  " 
Total  Cal.  714 

Scrape  asparagus,  break  into  small  pieces;  wash  and 
cook  in  very  little  water  until  tender  enough  to  strain 
through  a  colander.  Strain  and  proceed  as  directed  in 
foregoing  recipe  for  Cream  Foundation. 


DIABETIC  COOKERY  113 

2.  String  Bean  Soup  (Individual) 

Protein   13.90  Gms.  ^  pt.  String  Beans 

Fat  64.49     "  K  small  white  Onion 

Carb.       21.98     "  I  Celery  stalk 

Total  Cal.  630  Seasoning  to  taste 

String,  wash,  and  break  beans  into  small  pieces,  then 
proceed  as  directed  in  recipe  for  Cream  Foundation. 

3.  Cauliflower  Soup  (Individual) 

Protein   15.27  Gms.  i  small  head  Cauliflower 

Fat  65.26     "  Wash,  blanch,  and  break  cauli- 

Carb.       22.67     "  flower  into  small  pieces;  pro- 

Total  Cal.  647  ceed  as  directed  in  recipe  for 

Cream  Foundation. 

.  4.     Celery  Soup  (Individual) 

Protein   12.83  Gms.  i  small  bunch  of  Celery 

Fat          64.21     "  1-2  Celery  knobs 

Carb.       17.07     "    ,  Proceed   as   directed   in   recipe 

Total  Cal.  603  for  Cream  Foundation 

5.     Tomato  Soup  (Individual) 

Protein     9.56  Gms.  }^  pt.  thin  Cream 

Fat  48.37     "  J4  can  Tomatoes 

Carb.       19.53     "  I  teaspf.  Butter 

Total  Cal.  539  i  sprig  Parsley 

3/8  teaspf.  Baking  Soda 

^2  tablespf.  Almond  Flour 

Stew  tomatoes  and  parsley  fifteen  minutes.  Put  cream 
on  to  heat  in  double  boiler;  rub  almond  flour  and  butter 
together  and  stir  into  the  boiling  cream  until  thick.  Strain 
tomatoes;  add  soda  which  has  been  dissolved  in  a  little 


114   '  DIABETIC  COOKERY 

cold  water.  Do  not  replace  the  tomatoes  on  the  stove. 
Pour  the  boiling  cream  over  them.  The  mixture  will 
curdle  if  placed  back  on  the  fire.     Serve  at  once. 

6.     Mixed  Vegetable  Soup  (Individual) 

Protein     9.70  Gms.  i  small  white  Onion 

Fat  58.67     "  I  Leek 

Carb.       18.04     "  I  Celery  knob 

Total  Cal.  638  3  Cabbage  leaves 

I  Parsley  sprig 

I  Celery  stalk  and  leaves 

10  String  Beans 

I  cup  thin  Cream,  20% 

I  tablespf.  Butter 

I  tablespf.  Almond  Flour 

Seasoning  to  taste 

Clean  the  vegetables  and  chop  very  fine;  boil  in  salted 
boiling  water  enough  to  cover  them,  in  a  partly  uncovered 
pan;  boil  rapidly,  then  simmer  for  ten  to  fifteen  minutes 
until  tender ;  prepare  cream  foundation ;  poxu*  over  minced 
vegetables,  and  let  them  simmer  for  5-8  minutes  longer. 
Serve  very  hot. 

A  little  cauliflower  or  asparagus,  or  both,  will  improve 
the  flavor  of  the  soup. 

SWEET  SOUPS 

I.    Wine  Soup  (Individual)  (If  permitted) 

Protein   10.72  Gms.  yi   cup   Wine,    either   Red   or 

Fat  5.04     "  White  Moselle,  or  Bordeaux 

Carb I  Egg 

Total  Cal.  111.2  i  small  piece  Stick  Cinnamon 

}4  cup  Water 

2-3  Saccharin  tablets 


DIABETIC  COOKERY  115 

Beat  the  Qgg  foamy  with  the  dissolved  saccharin  tablets; 
add  the  wine  and  water,  beating  foamy.  Put  this  mixture 
in  a  double  boiler,  add  cinnamon,  stirring  constantly 
so  that  it  foams  until  it  reaches  the  boiling  point. 

Strain;  beat  again,  and  serve  either  hot  or  cold. 

2.    Cream  Soup  (Individual) 

Protein    10.72  Gms.  i  Egg  yolk 

Fat  52.98     "  I  cup  thin  Cream 

Carb.       11.12     "  I  small  piece  Stick  Cinnamon 

Total  Cal.  562.6  i  tablespf.  Almond  Flour 

I  Saccharin  tablet,  dissolved 

Heat  the  cream  in  a  double  boiler;  add  the  cinnamon, 
stir  in  the  almond  flour;  beat  the  yolk  of  the  egg  foamy 
with  the  saccharin.  Stir  into  the  cream,  beating  all  the 
time,  so  that  the  egg  does  not  curdle. 

Strain;  serve  very  hot. 

FISH  BROTHS  AND  SOUPS 

I.     Clam  Broth  (Individual) 

Protein     1.24  Gms.  8  large  Clams 

Fat  5.12     "  I  teaspf.  Butter 

Carb.        0.24    "  Pepper  to  taste 
Total  Cal.  52.1 

Wash  and  brush  the  clams  until  perfectly  clean;  add 
one  tablespoonful  water;  cook  until  the  clam  shells  open; 
pour  off  the  liquor;  add  the  butter  and  pepper;  reheat, 
and  serve  hot  at  once. 

The  clams  may  be  utilized  for  chowder,  or  for  soup. 


ii6  DIABETIC  COOKERY 

2.    Clam  Soup  (For  2  people) 

Protein  23.94  Cms.  I  doz.  Clams 

Fat  50.65     "  .  }4  cup  cold  Water 

Carb.       14.68     "  I  cup  Top  Milk 

Total  Cal.  608.8  i  teaspf.  Butter 

.  I  teaspf.  Almond  Flour 
Salt,  Pepper 

Wash  the  clams  carefully,  scrubbing  shells  with  a  small 
brush;  put  clams  on  in  the  cold  water  in  a  small  pot. 
Cook  until  shells  open;  remove  from  fire;  take  the  shells 
out  of  the  juice,  remove  the  clams  from  the  shells  with  a 
fork,  cut  off  the  tough  part,  and  use  only  the  soft  part, 
which  should  be  well  chopped. 

Blend  the  melted  butter  and  almond  flour;  add  cream 
to  the  clam  juice,  and  when  it  is  very  hot  slowly  pour  it 
over  the  butter  and  flour;  put  back  in  double  boiler,  and 
cook  for  about  10  minutes,  stirring  all  the  time  to  prevent 
the  liquid  from  curdling;  add  the  chopped  clams;  season 
and  serve  at  once. 

3.    Clam  Chowder  (Individual) 

Protein  22.33  Gms.  I  pt.  Clams 

Fat  26.06     "  I  cup  Clam  Juice 

Carb.       14.73     "  2  Celery  stalks 

Total  Cal.  382.10  2  sprigs  Parsley 

}4  small  Onion 

}^  cup  Cream 

I  tablespf.  Butter 

Pepper  to  taste 

I  small  Tomato,  or 

}4  cup  canned  Tomatoes 

Chop  the  clams,  removing  the  tough  parts  first.  Put 
the  juice  in  kettle,  and  when  it  comes  to  the  boiling  point 


DIABETIC  COOKERY  117 

remove  scmn  that  has  risen  to  the  top.  Now  add  the  finely 
chopped  vegetables,  clams,  butter,  and  seasoning;  cook 
until  clams  are  very  soft.  Heat  the  cream,  and  pour  into 
soup  tiireen.  When  the  clams  are  tender  (they  take  about 
half  an  hour  to  cook),  pour  the  chowder  over  the  hot  cream; 
stir  carefully  so  that  it  does  not  curdle.  Do  not  replace 
upon  the  fire.     Serve  at  once. 

4.  Oyster  Stew  (Individual) 

Protein     9.47  Gms.  }4  pt.  Oysters 

Fat  26.75     "  }4  cup  Cream 

Carb.        8.65     "  I  teaspf.  Butter 

Total  Cal.  312.6  Salt  and  Pepper  to  taste 

Strain  the  oysters,  put  liquor  on  to  boil.  Heat  the 
cream  separately  but  do  not  let  it  boil;  put  oysters  into 
the  boiling  juice,  do  not  let  them  boil,  but  cook  slowly, 
and  when  the  edges  begin  to  curl,  add  butter  and  season- 
ing; pour  hot  cream  into  the  tureen  and  turn  the  boiling 
stew  over  it,  being  careful  not  to  let  it  curdle.  Do  not 
replace  upon  fire.      Serve  at  once. 

5.  Oyster  Soup  (Individual) 

Protein  10.05  Gms.  Prepared  as  above,  only  thick- 
Fat  28.29  "  ened  with  a  teaspf.  almond 
Carb.  8.65  "  flour,  or  with  a  teaspf.  casoid 
Total  Cal.  327.6  crumbs. 


Vegetables 

TABLE  OF  VALUES 

NOTE 
HOW  TO  PREPARE 


1.  Artichoe:es 

2.  Asparagus 

3.  String  Beans,  {A),  (B) 

4.  Beet  Tops 

5.  Beets 

6.  Broccoli 

7.  Brussels  Sprouts 

8.  Plain  Cabbage,  (A),  (B) 

9.  Savoy  Cabbage,  (A),  (B) 

10.  Carrots 

11.  Cauliflower,  (A),  (B), 

(O 

12.  Celeriac   (Knob  Cel- 

ery) 

13.  Celery  (Table) 

14.  Cucumbers 

15.  Egg  Plant 


16.  Jerusalem  Artichokes, 

(A),{B)AC),iD),{E) 

17.  Kale 

18.  Kohlrabi,  (A),  (B) 

19.  Lettuce 

20.  Mushrooms,  {A),  (B) 

21.  Okra  or  Gumbo 

22.  Onions,  (A),  (B) 

23.  Oyster  Plant  (Salsify) 

24.  Potatoes,  (A),  (B) 

25.  Pumpkin 

26.  Sauerkraut,  (A),  (B) 

27.  Spinach,  {A),  (5) 

28.  Squash 

29.  Sweet  Peppers 

30.  Swiss  Chard 

31.  Tomatoes,  (A),  (B) 


SAUCES  FOR  VEGETABLES 


1.  Butter 

2.  Cream 


3.  Egg 

4.  Hollandaise 


118 


VEGETABLES 


TABLE   OF   VALUES 


Kind 

Weight 

Protein 

Fat 

Carbo- 
hydrates 

Total 
Calories 

Artichokes 

I  lb. 

11.79 

0.91 

75-75 

352 

Aspaxagus  (fresh) 

" 

8.16 

0.91 

14.96 

lOI 

Asparagus  (canned) 

" 

6.80 

0.45 

12.70 

82 

Beans  (String)  (fresh) 

" 

10.40 

1.36 

33-60 

189 

Beans  (canned) 

(< 

4.98 

0.45 

17.23 

93 

Beet  Tops  (cooked) 

« 

9.98 

4-54 

48.08 

273 

Beets 

(< 

7.26 

0.45 

44. 

209 

Broccoli 

i< 

9.07 

0.45 

22.68 

131 

Brussels  Sprouts 

<< 

6.80 

0.45 

15-42 

85 

Cabbage 

" 

7-25 

1.36 

25.40 

143 

Carrots 

" 

4-99 

1.81 

42.18 

205 

Cauliflower 

" 

8.16 

2.27 

21.32 

138 

Celery  (table) 

" 

4.98 

045 

14-97 

84 

Cucumbers 

<< 

3-63 

0.91 

14.06 

79 

Egg  Plant 

<i 

5-44 

1.36 

23-13 

127 

Kohlrabi 

It 

9.07 

0.45 

24-95 

140 

Leeks 

<< 

5-44 

2.27 

26.31 

147 

Lettuce 

(< 

5-44 

1.36 

13-15 

87 

Mushrooms  (fresh) 

" 

15.88 

1.81 

30.85 

203 

Okra 

<i 

7.26 

0.91 

33-57 

172 

Onions 

" 

7.26 

1.36 

44.80 

220 

Oyster  Plant 

" 

5-44 

0.91 

23-13 

122 

Potatoes 

" 

9-93 

0.45 

83-46 

378 

Pumpkin 

" 

4-54 

0.45 

23-59 

117 

Sauerkraut 

11 

7.71 

2.27 

17.24 

120 

Spinach 

" 

952 

1.36 

14.50 

108 

Squash 

" 

6.35 

2.27 

40.82 

209 

Sweet  Peppers 

" 

4-54 

1.36 

19.04 

107 

Swiss  Chard 

" 

10.43 

1.36 

14.06 

no 

Tomatoes  (fresh) 

" 

4.08 

1.81 

17.69 

103 

Tomatoes  (canned) 

" 

5.44 

0.91 

18.10 

103 

Turnips 

5-89 

0.91 

36.74 

179 

119 


I20  DIABETIC  COOKERY 

NOTE 

Use  fresh  tender  vegetables;  clean  thoroughly  and 
examine  carefully  before  cooking.  Remove  all  the 
withered  leaves,  inedible  parts,  etc.  Almost  without 
exception,  vegetables  should  be  boiled  in  salted  boil- 
ing water  in  an  uncovered  or  only  partly  covered 
pan.  When  the  vegetables  have  boiled  rapidly  for 
fifteen  minutes,  drain  off  the  water,  replace  with  boil- 
ing water,  cook  fifteen  minutes  again,  drain,  replace 
with  boiling  water,  and  cook  until  tender.  This  rule 
holds  good  for  the  herbaceous  vegetables,  viz.,  cab- 
bage, spinach,  and  all  the  green  leaves,  stalks,  shoots, 
sauerkraut,  etc. 

In  using  canned  vegetables,  drain  off  the  water 
in  the  can,  scald  vegetables  with  boiling  water, 
drain,  then  pour  hot  sauce  over  them,  and  serve 
at  once. 

For  diabetics,  it  is  advisable  that  vegetables  be  very 
finely  chopped,  or,  better  still,  strained  through  a 
pur6e  strainer. 

HOW  TO  PREPARE 

I.    Artichokes  (Individual) 
(Weighing  up  to  ^  lb.) 

Remove  the  hard  outer  leaves;  cut  off  the  stem  close  to 
the  leaves,  and  cut  off  the  bud;  drop  the  artichoke  into 
boiling  salted  water  and  cook  until  tender,  which  will 
take  from  30-50  minutes;  then  drain,  and  remove  the 
choke. 


DIABETIC  COOKERY  121 

Artichokes  may  be  served  cold  with  French  dressing. 
Artichokes  may  be  served  hot  with  Melted  Butter,  Egg 
Sauce,  Hollandaise  Sauce. 

Value  if  Served  with  Melted  Butter 

Protein     2.86  Gms. 
Fat  22.30     " 

Carb.       16.6       " 
Total  Cal.  279 

Value  if  Served  with  Egg  Sauce 

Protein    14.06  Gms. 
Fat  8.21     " 

Carb.       18.01     " 
Total  Cal.  200 

Value  if  Served  with  Hollandaise  Sauce 

Protein    6.99    Gms. 
Fat  1 1. 41     "; 

Carb.       16.95     " 
Total  Cal.  200 

2.     Asparagus  (Individual) 

Protein     3.24  Gms.  6-8  stalks 

Fat  0.36     " 

Carb.        5.94     "  , 

Total  Cal.  40 

Scrape  the  asparagus  down  to  the  tender  tips,  cut  off 
the  fibrous  ends;  wash,  tie  in  a  bunch,  and  boil  rapidly  in 
salted  boiling  water  in  a  partly  uncovered  stew-pan  until 
tender,  from  15-25  minutes. 


122  DIABETIC  COOKERY 

Value  if  Served  with  Value  if  Served  with 

Melted  Butter  Egg  Sauce 

Protein     3.50  Gms.  Protein    14.70  Gms. 

Fat  22.46     "  Fat  8.37     " 

Carb.        5.94     "  Carb.         7.25     " 

Total  Cal.  240  Total  Cal.  164 

Value  if  Served  with  Value  if  Served  with 

Cream  Sauce  Hollandaise  Sauce 

Protein    11.29  Gms.  Protein      7.63  Gms. 

Fat  43.41     "  Fat  11.75     " 

Carb.       14.61     "  Carb.         6.19     " 

Total  Cal.  495  Total  Cal.  161 

If  the  flavor  be  liked,  a  pinch  of  grated  nutmeg  may  be 
added  to  the  melted  butter. 

Asparagus  may  be  served  cold  as  a  salad,  with  either 
French  dressing  or  mayonnaise. 

3.     (A)  String  Beans  (Individual) 

Protein     5.43  Gms.  I  pt.  Beans 

Fat  0.78     " 

Carb.       17.83     " 
Total  Cal.  100 

String  and  slice  beans.  Put  into  rapidly  boiling  salted 
water,  about  ^  teaspf.  of  salt  to  a  pint  of  water.  Sim- 
mer until  tender  in  a  partially  uncovered  saucepan;  drain 
in  a  colander. 

Value  if  Served  with  Value  if  Served  with 

Butter  Sauce  Cream  Sauce 

Protein     5.69  Gms.  Protein    13.48  Gms. 

Fat         22.88     "  Fat  43.83     " 

Carb.       17.83     "  Carb.       26.50     " 

Total  Cal.  300  Total  Cal.  556 


DIABETIC  COOKERY  123 

Value  if  Served  with  J^  Pint  Soup  Stock 

(To  which  a  little  grated  onion  may  be  added) 

Protein    10.99  Gms. 
Fat  146'   " 

Garb.       17.83     " 
Total  Cal.  128 

(B)  String  Beans  Cooked  with  Lamb  (Individual) 

Protein  55.08  Gms.  i  pt.  Beans 

Fat        125.88     "  34  lb.  rack  of  Lamb 

Garb.       17.83     "  Salt  and  Pepper  to  taste 

Total  Gal.  1425  J4    teaspf.    grated    Onion,     if 

flavor  is  liked 

String  and  slice  beans  in  long  slices.  Wash  and  drain. 
Put  lamb  in  stew-pan,  with  a  pint  of  cold  water.  When 
it  boils,  add  the  beans,  and  let  simmer  slowly  until  meat 
and  beans  are  tender;  cover  the  pan  tight.  When  nearly 
tender  add  the  onion  and  seasoning;  a  sprig  of  summer 
savory  improves  the  beans,  if  the  flavor  is  liked,  or  >^  teaspf. 
chopped  summer  savory. 

The  gravy  must  be  almost  completely  boiled  down. 

Put  the  lamb  on  hot  platter,  heap  the  beans  around,  and 
serve  at  once. 

4.     Beet  Tops  (Individual) 

Gooked  and  served  like  Spinach 

Protein    16.41  Gms.  i  pint  Beet  Tops 

Fat  19.07     " 

Garb.        9.86    " 
Total  Gal.  275 


124  DIABETIC  COOKERY 

5.     Beets  (Individual) 

Protein     7.26  Gms.  2  small  Beets' 

Fat  045     "  10  gms.  melted  Butter 

Carb.      44.00    "  Salt,  Pepper 

Total  Cal.  209 

Wash  beets  carefully,  cook  in  boiling  water  about  one 
hour,  if  young;  from  two  to  three  hours,  if  old.  Plunge 
into  cold  water  and  remove  the  skins;  cut  in  thin  slices, 
reheat,  season  with  melted  butter,  salt  and  pepper. 

6.     Broccoli  (Individual) 
I  small  head,  about  5"  diameter 

Cooked  and  served  like  Cauliflower,  with  which  its  food 
values  for  this  small  quantity  are  almost  identical. 

7.     Brussels  Sprouts  (Individual) 

Protein     3.00  Gms.  }^  pt.  Sprouts 

Fat  0.20    " 

Carb.        6.80     " 
Total  Cal.  41 

Remove  the  withered  or  discolored  leaves  from  each 
sprout,  cut  the  stalks,  and  soak  head  downward  in  salted 
cold  water  for  an  hour  or  two;  drain  and  boil  in  plenty  of 
boiling  salted  water;  boil  rapidly,  in  a  partly  uncovered 
stew-pan  until  tender;  drain,  let  cold  water  run  over  them, 
and  drain  again.  Make  butter,  cream,  egg,  or  Hollandaise 
sauce.  Cook  the  sprouts  in  the  sauce  for  about  10  min- 
utes.    Serve  hot. 


DIABETIC  COOKERY  125 

8.     (A)  Plain  Cabbage  with   Soup  Stock  (Individual) 

Protein     5.21  Gms.  }4  small  head  Cabbage 

Fat  12.00     "  I  tablespf.  Butter 

Carb.       17.78     "  Salt,  Pepper 
Total  Cal.  200 

Cut  the  cabbage  in  half,  remove  the  stalk,  soak  in 
cold  salted  water  for  i  hour;  drain  and  boil  in  plenty  of 
boiling  salted  water  until  tender,  from  yi-y^,  hour,  boiling 
rapidly  all  the  time  in  an  uncovered  pan;  drain,  chop  fine; 
heat  butter,  add  cabbage,  season.  Moisten  with  strong 
soup  stock,  cook  about  10  minutes,  and  serve  very  hot. 

(5)  Plain  Cabbage  with  Cream  (Individual) 

Protein     5.79  Gms,  yi  small  head  Cabbage 

Fat  22.47     "  I  tablespf.  Butter 

Carb.       18.56     "  2-3  teaspf.  Cream 

Total  Cal.  300  Salt,  Pepper 

Cut  cabbage  on  slaw  cutter,  wash  carefully,  drop  into 
salted  boiling  water,  boil  five  minutes,  drain  in  colander; 
cook  in  butter,  season,  and  add  cream  in  place  of  the  soup 
stock.     Serve  very  hot. 

9.     {A)  Savoy  Cabbage  (Individual) 

Protein   20.52  Gms.  i  small  Cabbage 

Fat  30.65     "  yi  lb.  rack  of  Lamb,  or  2  Pork 

Carb.       25.40     "  Chops 

Total  Cal.  460  yi  cup  Soup  Stock 

Salt  and  Pepper  to  taste 
I  tablespf.  Butter,  or  Beef  Dripping 

Clean  and  wash  cabbage,  cut  in  four  slices,  remove  the 
stalk,  but  do  not  let  cabbage  fall  to  pieces ;  wipe  the  meat 


126  DIABETIC  COOKERY 

with  a  damp  cloth,  but  do  not  wash  it;  heat  the  butter  in 
a  pan,  braise  the  meat  on  both  sides;  cover  with  the  cab- 
bage, season,  cover  very  tight,  and  let  it  steam  slowly; 
turn  the  meat  several  times;  when  tender,  drain  off  the 
fat,  and  add  the  boiling  stock.  Simmer  until  the  stock  is 
almost  absorbed,  and  serve  very  hot. 

(B)  Stuffed  Cabbage,  Plain  or  Savoy 
(For  I  or  2  persons) 

Protein   69.92  Gms.  i   small  head,   either  white  or 

Fat  35-27     "  Savoy  Cabbage 

Carb.       27.22     "  J4  lb.  finely  chopped  Veal 

Total  Cal.  707  1^  lb.  finely  chopped  Pork 

}4  small  grated  Onion 

I  Egg 

I  tablespf.  Butter  or  Dripping 

Soup  Stock,  about  i  cupful 

I  tablespf.  Almond  Meal 

Salt  and  Pepper  to  taste 

Wash  the  cabbage  carefully,  cut  out  the  stalk,  and  hol- 
low the  cabbage,  chop  the  leaves  hollowed  out  very  finely; 
mix  the  meat  and  chopped  cabbage;  fill  these  into  the 
hollow  cabbage,  tie  a  string  around  same  to  keep  it  in 
shape. 

Heat  the  butter  in  a  pan,  put  the  cabbage  in,  add  boil- 
ing soup  stock,  cover  lightly,  and  simmer  until  very  tender. 

Serve  very  hot.     This  is  a  meal  in  itself. 

10.     Carrots  (Individual) 

Protein     4.99  Gms.  4-5  young  Carrots 

Fat  1.8 1     "  10  gms.  Butter 

Carb.      42.18     "  Pinch  of  Salt 

Total  Cal.  205 


DIABETIC  COOKERY 


127 


Scrape  carrots,  slice,  and  soak  in  cold  water  for  }4  hr. 
Drain,  cook  in  boiling  water  until  tender;  drain  again, 
season  with  butter  and  a  little  salt. 

II.     (A)  Boiled  Cauliflower  (Individual) 


Protein     5.91  Gms. 
Fat  1.64     " 

Carb.       15.41     " 
Total  Cal.  100 


small  head 
diameter) 


Cauliflower    (5* 


Cut  off  all  the  leaves,  and  as  much  of  the  stalk  as  can 
be  removed;  let  it  soak,  head  down,  in  cold  salted  water 
for  1-2  hrs.  Cook  in  salted  boiling  water,  stem  end  down, 
in  a  partly  uncovered  pan,  for  from  20-30  minutes;  do  not 
overcook  it,  lest  it  lose  its  color.  Serve  at  once  with  any 
of  the  following  sauces :  Butter,  Cream,  Egg,  Hollandaise. 


Value  if  Served  with 
Butter  Sauce 

Protein     6.17  Gms. 
Fat  23.74     " 

Carb.       15.41     " 
Total  Cal.  300 


Value  if  Served  with 
Cream  Sauce 

Protein    13.96  Gms. 
Fat  44.69     " 

Carb.       24.08     " 
Total  Cal.  556 


Value  if  Served  with 
Egg  Sauce 

Protein   17.37  Gms. 
Fat  9.65     " 

Carb.       16.72     " 
Total  Cal.  224 


Value  if  Served  with 
Hollandaise  Sauce 

Protein    10.30  Gms. 
Fat  13.03     " 

Carb.       15.66    " 
Total  Cal.  221 


Cauliflower  may  be  served  cold  with  a  French  dressing 
or  with  mayonnaise. 


128  DIABETIC  COOKERY 

(B)  Baked  Cauliflower  (Individual) 

Protein   14.67  Gms.  i  small  head  Cauliflower 

Fat  32.97     "  3  tablespf.  Cream 

Carb.      16.95     "  I  oz.  grated  Swiss  or  Parmesan 

Total  Cal.  422  Cheese 

^  tablespf.  Butter 

Salt  and  Pepper  to  taste 

Clean  as  above;  parboil  about  10  minutes.  Put  in 
baking  dish;  dot  with  butter,  pepper,  and  salt,  sprinkle 
with  cheese,  and  bake  ^4  hr.  in  a  hot  oven.  The  baking 
dish  must  be  covered. 

(C)  Fried  Cauliflower  (Individual) 

Parboil  a  small  head  of  cauliflower ;  drain  and  cool.  Sepa- 
rate the  flowers,  dry  them  with  a  clean  cloth;  dip  them  in 
beaten  egg,  and  roll  them  in  almond  flour ;  fry  a  golden  brown. 

Serve  hot,  with  a  cream  sauce. 

12.     Celeriac  or  Celery  Knobs  (Individual) 

Protein   12.58  Gms.  4-5  knobs  Celery 

Fat  54.60     "  I  tablespf.  Butter 

Carb.       11.97     "  ^  cup  Soup  Stock 

Total  Cal.  590  Salt  and  Pepper  to  taste 

Wash  and  cut  off  stalks;  parboil  in  salted  boiling  water. 
Drain,  peel,  and  cut  in  dice  or  in  slices.  Heat  the  butter, 
put  in  celery  knobs,  and  cook  for  a  few  minutes;  add 
boiling  stock  and  seasoning,  and  simmer  for  }4  hr. 

Serve  very  hot,  with  cream  sauce. 

Another  way  is  to  pare  the  knobs  before  boiling,  but  they 
must  then  be  soaked  }4  hr.  in  cold  water  before  cooking. 

Serve  cold  as  a  salad,  with  French  dressing  or  with 
mayonnaise. 


DIABETIC  COOKERY  129 

13.     Table  Celery  (Individual) 

Protein     4.98  Gms.  i  lb.  table  Celery 

Fat  0.45     " 

Carb.       14.97     " 
Total  Cal.  84 

The  larger  and  coarser  stalks  of  table  celery  can  be 
cooked  like  celeriac  and  served  the  same  way,  either  hot  or 
cold. 

14.  Cucumbers  (Individual) 

Protein     3.17  Gms.  I  lb.  Cucumbers 

Fat  0.91     " 

Carb.       11.79     " 
Total  Cal.  68 

Pare  and  cut  in  strips,  and  remove  seeds,  cook  in  very 
little  salted  boiling  water,  from  10-15  minutes.  Drain, 
and  cook  in  a  cream  sauce  well  seasoned.  If  the  flavor  is 
liked,  put  an  onion  in  the  water  with  the  cucumber  while 
it  is  boiling;  before  serving  sprinkle  with  chopped  parsley, 
or  with  minced  chives. 

15.  Egg  Plant  (Individual) 

Protein     5.44  Gms. 
Fat  1.36     " 

Carb.       23.13     " 
Total  Cal.  127 

Peel  a  very  small  egg  plant  just  large  enough  to  yield 
5-6  slices,  }/^  inch  thick.  Sprinkle  lightly  with  salt ;  place 
between  two  plates;  weight  the  top  plate  and  allow  the 
slices  to  stand  for  an  hour;  this  will  draw  out  the  bitter 
juice.  Dip  the  slices  in  beaten  egg,  and  fry  in  butter  or 
drippings  until  a  light  brown. 


130  DIABETIC  COOKERY 

1 6.     (-4)  Jerusalem  Artichokes  (Individual) 

Jerusalem  artichoke  is  the  root  of  a  species  of  sunflower. 

Protein     6.99  Gms.  5-6  Jerusalem  Artichokes 

Fat  1 1.4 1     "  I  small  Onion 

Carb.       18.01     **  I  tablespf.  Butter 

Total  Cal.  200  3  sprigs  Parsley 

I  teaspf .  Lemon  Juice 
Salt  and  Pepper  to  taste 

Wash  and  peel  artichokes;  soak  i  hr.  in  i  pt.  cold  watfer 
to  which  the  lemon  juice  has  been  added;  this  prevents 
discoloration.       Drain  dry  on  a  cloth. 

Cut  artichokes  in  cubes,  or  in  ^2  inch  thick  slices;  boil 
in  I  pt.  salted  boiling  water  until  tender,  adding  onion 
and  I  sprig  parsley.  When  tender,  drain,  and  serve  with 
melted  butter,  and  the  fresh  parsley  chopped  very  fine  and 
sprinkled  over  the  artichokes  just  before  serving. 

(B)  Stewed  with  Soup  Stock 

Protein   13.34  Gms.  5-6  Artichokes 

Fat  12.13     "  J^  pt.  Soup  Stock 

Carb.       19.29     "  I  teaspf.  Almond  Meal 
Total  Cal.  237 

Proceed  as  in  Recipe  (A),  using  rich  stock  instead  of 
the  water;  do  not  strain,  but  add  the  butter  and  almond 
meal  to  the  stock;  remove  onion  and  parsley  sprig; 
sprinkle  with  fresh  chopped  parsley,  and  serve  very  hot. 

(O  Fried 

Protein     7.25  Gms.  5-6  Artichokes 

Fat  33.51     "  3  tablespf.  Butter 

Carb.       18.01     "  Salt  and  Pepper  to  taste 

Total  Cal.  400  i  teaspf.  Lemon  Juice 


DIABETIC  COOKERY  131 

Proceed  as  per  par.  i,  Recipe  (A).  After  the  vegetable  has 
been  soaked  i  hr.,  drain  dry  on  a  cloth;  salt  lightly,  cut 
in  slices,  and  fry  brown  in  boiling  hot  butter. 

(D)  Mashed 

Protein   14.06  Gms.  5-6  Artichokes 

Fat         21.20    "  I  Egg 

Carb.        9.16    "  I  tablespf.  Cream 

Total  Cal.  325  i  teaspf.  minced  Parsley 

I  tablespf.  Butter 

Salt  and  Pepper  to  taste 

Cook  the  artichokes  as  usual ;  when  tender,  drain ;  mash 
through  a  colander,  cool;  mix  in  the  egg,  butter,  cream, 
etc.;  beat  thoroughly;  bake  in  a  baking  pan  for  5  to  10 
minutes,  until  light  brown. 

(£)  Croquettes 

Protein  20.10  Gms.  Add    to    the    ingredients    in 

Fat          44-34     "  Recipe  (D): 

Carb.        9.38     "  2  tablespf.  Butter 

Total  Cal.  558  i  tablespf.  Proto-Puff  cnmibs 

Proceed  as  in  Recipe  (D);  when  artichokes  have  been 
mashed  mix  as  above,  but  add  Proto-Puff  crumbs,  and  fry 
a  light  brown. 

17.    Kale  or  Borecole  (Individual) 

Protein   14.56  Gms.  2  small  Kales 

Fat  24.45  " 
Carb.  33-84  " 
Total  Cal.  413 

Clean  thoroughly,  removing  the  tough  leaves;  wash  in 
many  waters,  and  boil  in  salted  boiling  water,  in  an  un- 


132  DIABETIC  COOKERY 

covered  pan  until  tender.  Drain  in  cold  water,  and  let  cold 
water  run  over  it,  squeeze  out  all  the  water.  Chop  very 
fine,  or,  better  still,  pass  it  through  a  coarse  sieve;  cook  like 
spinach,  with  butter  and  meat  broth,  seasoning  to  taste. 

1 8.     (A)  Kohlrabi  (Individual) 

Protein   10.56  Gms.  4-5  young  Kohlrabi 

Fat  22.49     "  1-2  tablespf.  Butter 

Carb.       19.25     "  H~H  cup  strong  Soup  Stock 

Total  Cal.  325  Salt  and  Pepper  to  taste 

Peel,  wash,  and  cut  the  kohlrabi  in  thin  slices;  parboil 
in  salted  boiling  water,  drain,  and  cool.  Pick  off  the  ten- 
der green  leaves;  wash,  boil  in  salted  boiling  water  till 
tender;  drain,  and  chop  very  fine.  Meanwhile  heat  the 
butter,  put  sliced  kohlrabi  into  it;  cook  in  one  half  the 
butter  from  15-20  minutes  till  quite  tender;  season  and 
add  a  little  of  the  stock.  Cook  green  leaves  separately 
in  the  other  half  of  the  butter,  add  stock  and  seasoning. 
Heap  slices  in  the  middle  of  a  vegetable  dish,  the  greens 
around  them,  and  serve  very  hot. 

(B)  Stuffed  Kohlrabi  (Individual) 

Protein   69,47  Gms.  4-5  large  Kohlrabi 

Fat  34-26     "  ^  lb.  finely  chopped  Pork 

Carb.       51.07     "  }^  lb.  finely  chopped  Veal 

Total  Cal.  672  i  cup  Soup  Stock 

I  tablespf.  Butter 

I  Egg 

}4  Onion 

Proto-Puff  crumbs 

Salt  and  Pepper  to  taste 

Peel  and  wash  kohlrabi;  hollow  them  out  carefully, 
but  do  not  leave  too  thin  a  shell.     Chop  meat,  onion,  and 


DIABETIC  COOKERY  133 

the  scooped  out  pieces  of  the  kohlrabi  very  fine;  mix; 
season;  add  egg  and  Proto-Puff  crumbs,  and  stuff  the 
kohlrabi  with  this  mixture.  Heat  butter  very  hot  in  a 
pan,  but  do  not  let  it  brown.  Set  the  kohlrabi  in  the  pan; 
see  that  they  do  not  break ;  add  boiling  stock,  and  let  them 
simmer  in  the  covered  pan  until  very  tender. 

19.     Lettuce  Stewed  (Individual) 

Protein   16.76  Gms.  2  heads  of  Lettuce 

Fat  25.11     " 

Carb.       15.46    " 
Total  Cal.  355 

Clean,  separate,  wash  lettuce;  parboil  in  salted  boiling 
water;  put  in  colander,  drain,  and  treat  like  spinach. 

20.     (A)  Stewed  Mushrooms  (Individual) 

Protein     4.23  Gms.  ^  lb.  Mushrooms 

Fat  22.55     " 

Carb.        7.71     " 
Total  Cal.  251 

Wash,  peel,  cut  off  the  stalks;  dip  in  melted  butter; 
season  lightly  with  salt  and  pepper,  and  cook  carefully, 
over  not  too  hot  a  fire.     Serve  at  once. 

(B)  Mushrooms  Creamed  (Individual) 

Protein     5.26  Gms.  J4  lb.  Mushrooms 

Fat  34-44     "  I  tablespf.  Butter 

Carb.        9.27     "  ^  cup  Cream 

Total  Cal.  368  Salt  and  Pepper  to  taste 

Wash,  peel,  cut  off  stalks;  dry  on  a  cloth;  fry  in  hot 
butter;  add  cream  and  seasoning,  and  serve  at  once. 


134  DIABETIC  COOKERY 

21.    Okra  or  Gumbo 

Protein     7.26  Gms.  i  oz.  Okra 

Fat  0.91     "  10  gms.  Butter 

Carb.  33.57  •' 
Total  Cal.  172 

Wash  okra;  boil  in  salted  water  until  tender;  cut  off 
the  little  tops,  season  with  butter,  and  a  dash  of  salt  and 
pepper. 

22.     (A)  Creamed  Onions  (Individual) 

Protein   11. 41  Gms.  5-6  small  white  Onions 

Fat  43.77  " 
Carb.  30.03  " 
Total  Cal.  560 

Peel  and  soak  in  cold  water  for  five  minutes;  drain,  put 
into  salted  boiling  water  enough  to  cover  them ;  boil  rapidly 
in  partly  imcovered  pan  for  about  15  minutes;  drain, 
prepare  a  cream  sauce  and  simmer  in  the  sauce  for  about 
^3  hi.,  or  until  perfectly  tender;  season  carefully. 

(B)  Stewed  Onions  (Individual) 

Protein     9.96  Gms.  Proceed  as  above,   using  good 

Fat            1.52     "  strong  stock  in  place  of  the 

Carb.      21.36     "  cream. 
Total  Cal.  140 

23.    Oyster  Plant  or  Salsify  (Individual) 

Protein     9.17  Gms.  4-6  Roots 

Fat  0.45     "  I  qt.  cold  Water 

Carb.       24.95     "  I  tablespf.  Vinegar 

Total  Cal.  141  i  tablespf.  Flour 
I  teaspf.  Salt 


DIABETIC  COOKERY  135 

Mix  cold  water  with  vinegar,  flour,  and  salt.  Wash  and 
peel  or  scrape  the  roots;  cut  into  }4  inch  thick  slices, 
and  drop  into  the  water  at  once;  this  keeps  the  roots  from 
ttirning  black. 

Cook  in  enough  salted  boiling  water  to  cover  them. 
When  tender,  serve  with  butter  or  cream  sauce,  or  as 
croquettes  (see  Jerusalem  Artichoke  Croquettes). 

Value  if  Served  with  Value  if  Served  with 

Butter  Sauce  Cream  Sauce 


Protein 

943' 

Cms. 

Protein 

17.22  Gms. 

Fat 

22.55 

<( 

Fat 

43-50       " 

Carb. 

24-95 

<< 

Carb. 

33-62        " 

Total  Cal.  341 

Total  Cal.  595 

Value  if  Served  as 

Croquettes 

Protein    19.86  Gms. 

Fat          23.53 

ii 

Carb.      26.65 

<( 

Total  Cal.  398 

24 

..     {A)  Potatoes 

(Individual) 

Protein 

9.07  ( 
5-16 

3ms.                   

2  Potatoes 

Fat 

(C 

I  Egg 

Carb. 

22.09 

(< 

Salt 

Total  Cal.  171 

Peel  potatoes,  grate  them,  and  let  cold  water  run  over 
them  until  all  the  starch  has  been  washed  out;  this  process 
takes  some  time.  Drain  in  colander;  mix  vvath  egg  and 
salt;  bake  in  cold  wet  custard  cups  like  baked  custard; 
turn  out  of  cups  and  serve  hot  with  roast  beef  or  sauer- 
kraut or  vegetables. 


136  DIABETIC  COOKERY 

(B)  Fried  Potato  Dumplings  (Individual) 

Protein     9.46  Gms. 
Fat         38.31      " 
Carb.       22.09      " 
Total  Cal.  471 

Proceed  as  above.  Remove  dumplings  from  custard 
cups;  cool;2cut  in  thick  slices,  and  fry  in  hot  butter  or  sweet 
dripping. 

25.     Pumpkin  (Individual) 

Protein     4.54  Gms.  )^  lb.  Piunpkin 

Fat  0.45     "  I  Egg 

Carb.      23.59     "  A  pinch  of  Salt 

Total  Cal.  179  3^  teaspf.  groimd  Cinnamon 

Peel  pumpkin  and  remove  the  seeds.  Steam  in  a  very 
little  water  until  tender;  strain  through  a  colander;  beat 
in  the  egg;  add  salt  and  ground  cinnamon,  and  serve  either 
hot  or  cold.  If  desired  the  sauce  can  be  sweetened  with 
J -2  saccharin  tablets  dissolved  in  a  teaspoonful  of  water. 

26.     (A)  Sauerkraut  (Individual) 

Protein  41.05  Gms.  i  pt.  Sauerkraut 

Fat  46.27     "  }4lh.  Brisket 

Carb.       17.24     '* 
Total  Cal.  650 

Wash  brisket,  put  on  to  boil  with  cold  water  enough  to 
cover  it;  when  the  water  boils  skim  and  allow  meat  to 
simmer  until  nearly  tender;  add  sauerkraut,  and  simmer 
until  both  meat  and  kraut  are  very  tender;  the  juice 
must  have  almost  completely  boiled  away. 


DIABETIC  COOKERY  137 

(B)  (Individual) 

Protein   75.75  Gms.  There  is  only  a  small  change 

Fat          17.01     **  in  values  when  any  one  of 

Carb.       17.24     "  the  meats  recommended  is 

Total  Cal.  525  substituted  for  another. 

Put  sauerkraut  on  with  cold  water  enough  barely  to 
cover  it;  when  nearly  tender  add  a  piece  of  smoked  or 
pickled  meat,  viz. :  tongue,  smoked  beef,  ham,  or  a  piece  of 
fat  corned  pork.  Any  one  of  these  meats  will  give  the 
sauerkraut  a  delicious  flavor.  These  meats  must  have 
been  previously  cooked. 

27.     (A)  Spinach  (Individual) 

Protein   20.00  Gms.  i  pt.  Spinach 

Fat  24.90     "  1)4  tablespf.  Butter 

Carb.       14.78     "  I  cup  strong  Soup  Stock 

Total  Cal.  362  i  teaspf.  Top  Milk 

^  teaspf.  grated  Onion 

I  Egg  yolk 

}4  teaspf.  Almond  Flour 

Salt  and  Pepper  to  taste 

A  pinch  of  Bicarbonate  of  Soda 

Pick,  clean,  and  wash  the  spinach,  changing  the  water 
until  the  leaves  are  perfectly  clean;  drop  into  slightly 
salted  boiling  water,  to  which  add  the  soda.  Boil  rapidly 
for  about  ten  minutes;  drain  in  colander,  rinse  with  cold 
water;  squeeze  the  water  out  lightly,  and  pass  spinach 
through  a  pur^e  sieve.  Heat  butter,  stir  in  almond  flour 
and  grated  onion;  add  boiling  stock,  season;  next  put  in 
spinach  and  simmer  for  5  minutes;  beat  egg  foamy  with 
the  milk;  stir  into  the  boiling  spinach,  and  serve  at  once. 
Decorate  with  hard-boiled  egg  cut  in  quarters,  or  with  a 
few  sardelles. 


138  DIABETIC  COOKERY 

{B)  (Individual) 

Clean,  cook,  and  strain  spinach;  cook  again  in  cream 
sauce  or  egg  sauce. 

Value  if  Served  with  Value  if  Served  with 

Cream  Sauce  Egg  Sauce 

Protein   10.98  Gms.  Protein    12.39   Gms. 

Fat         43.46     "  Fat  8.41 

Carb.       13.13     "  Carb.         5.77.     " 

Total  Cal.  489  Total  Cal.  157 

28.    Squash  (Individual) 

Protein     6.35  Gms.  I  medium-sized  Squash 

Fat  2.27     "  (about  i  lb.) 

Carb.      40.82     " 
Total  Cal.  209 

Wash,  cut  in  pieces,  remove  the  seeds,  and  boil  in  boiling 
salted  water  until  tender;  drain,  mash  with  potato  masher; 
add  butter,  pepper,  and  salt,  and  either  rich  stock  or  cream. 

29.     Sweet  Pepper  (Individual) 

Protein   18.86  Gms.  i  sweet  Pepper 

Fat  17.30     "  }4  cup  Stock 

Carb.        7.8       "  I   tablespf.  Dripping  or  Butter 

Total  Cal.  263 

Cut  off  stem  and  hollow  out  pepper,  being  sure  to  re- 
move every  seed;  wash  carefully  and  drain;  fill  pepper 
with  any  left-over  and  finely  minced  meat,  prepared  like 


DIABETIC  COOKERY  139 

the  stufl&ng  for  cabbage.  Heat  butter  in  a  small  pie  plate; 
add  boiling  stock;  bake  in  moderate  oven  until  tender. 
Serve  very  hot. 

30.    Swiss  Chard 

Protein    10.43  Gms.  Prepare  like  Spinach  {A) 

Fat  1.36     " 

Carb.       14.06    " 
Total  Cal.  no 

31.     {A)  Stewed  Tomatoes  (Individual) 

Protein     6.45  Gms.  3  large  Tomatoes 

Fat  12.95     "  yi  teaspf.  grated  Onion 

Carb.      22.23     "  I  tablespf.  Butter 

Total  Cal.  230  i  Saccharin  tablet 

Salt  and  Pepper  to  taste 

}4  tablespf.  Almond  Meal 

Scald  tomatoes;  cut  in  small  pieces;  simmer  with  the 
onion  about  30-35  minutes;  season  with  butter,  saccharin, 
salt,  and  pepper;  thicken  with  almond  meal;  simmer  five 
minutes  longer,  and  serve  very  hot. 

{B)  Fried  Tomatoes  (Individual) 

Protdn     1.44  Gms.  i  Tomato 

Fat         11.63     "  I  tablespf.  Butter 

Carb.        5.70    " 

Total  Cal.  133 

^  Wash;  do  not  peel;  cut  into  inch- thick  slices,  season 
lightly  with  salt  and  pepper;  fry  in  hot  butter,  and  serve 
at  once. 


140  DIABETIC  COOKERY 

SAUCES  FOR  VEGETABLES 

1.  Butter  Sauce  (Individual) 

Protein     0.26  Gms.  2  tablespf.  Butter 

Fat  22.10     "  ^  teaspf.  Parsley  minced 

Garb 3^  teaspf.  Nutmeg  grated 

Total  Cal.  200  Salt  to  taste. 

Melt  butter,  add  nutmeg  if  the  flavor  is  liked,  and  pour 
it  boiling  hot  over  the  vegetable;  sprinkle  with  parsley 
just  before  serving. 

2.  Cream  Sauce  (Individual) 

Protein     8.05  Gms.  ^  cup  Cream 

Fat  43-05     "  i  tablespf.  Almond  Flour 

Garb.        8.67     "  i  tablespf.  Butter 

Total  Gal.  456  }^  teaspf.  Parsley 

Salt  and  Pepper  to  taste 

Melt  butter  in  double  boiler,  add  almond  flour,  stir 
smooth;  next  add  cream  and  seasoning,  stirring  until  it 
reaches  boiling  point;  sprinkle  parsley  in  last. 

3.     Egg  Sauce  (Individual) 

Protein   1 1 .46  Gms.  ^  cup  strong  Soup  Stock 

Fat  8.01     "  I  Egg  yolk 

Garb.        1.31     "  ^  teaspf.  minced  Parsley 

Total' Gal.  124  i  tablespf.  Almond  Flour 

Salt  and  Pepper  to  taste 

Heat  stock  in  double  boiler,  smooth  almond  flour  to  a 
paste,  stir  into  stock;  beat  egg  very  light,  place  in  bowl  in 
which  it  is  to  be  served,  pour  boiling  stock  over  it,  add 
parsley;  serve  at  once. 


DIABETIC  COOKERY  141 

4.     HoLLANDAiSE  Sauce  (Individual) 


Protein     4.39  Gms. 

%  cup  Stock 

Fat          11.39     " 

I  Egg  yolk 

Carb.        0.25     " 

yi  teaspf .  Lemon  Juice 

Total  Cal.  121 

}4  tablespf.  Butter 

Beat  egg  yolk  very  light;  add  other  ingredients;  put 
in  double  boiler;  beat  with  egg  whip,  till  it  reaches  the 
boiling  point, — do  not  boil. 


Miscellaneous  Recipes 

1.  Oatmeal  Porridge  4.     Cracked  Cocoa  or 

2.  Oatmeal  Gruel  Cocoa  Nibs 

3.  Rice 

ARTIFICIAL  MILK 

I.    Williamson's    Sug-  2.    Van  Noorden's  Sug- 

gestion GESTION 


I4« 


MISCELLANEOUS  RECIPES " 

1.  Oatmeal  Porrtoge  (Individual) 

1  oz.  Quaker  Oats 
}i  pt.  Water 
Salt  to  taste 

2  Egg  yolks 
%  oz.  Butter 

Cook  Quaker  Oats  in  salted  water  for  2  hours,  using  a 
double  boiler,  beat  in  egg  yolks  and  butter;  serve  hot. 

2.  Oatmeal  Gruel  (Individual) 

Same  quantity  of  oats,  salt,  water.     Strain;  serve  with 
top  milk. 

3.     Rice  (Individual) 

Prepare  either  like  Oatmeal  Porridge  or  like  Oatmeal 
Gruel. 

4.    Cracked  Cocoa  or  Cocoa  Nibs 

2  Tablespf .  Cocoa 
I  pt.  Water 

Boil  cracked  cocoa  for   i   hour,   strain,  serve  hot;  use 
cream,  also  saccharin  to  taste  for  sweetening. 

143 


144  DIABETIC  COOKERY 

ARTIFICIAL  MILK 

I.    Williamson's  Suggestion 

Found  in  Dr.  Joslin's  book  Treatment  of  Diabetes  Mellitus. 
(By  Permission.) 

Mix  a  pint  of  water  and  3  or  4  tablespoons  cream,  40%; 
let  this  stand  from  1 2  to  24  hotirs ;  the  cream  floats  to  the 
top ;  if  skimmed  off  with  a  teaspoon  it  will  be  found  prac- 
tically free  from  sugar;  put  this  fatty  matter  in  a  glass; 
add  the  white  of  an  egg  to  it  and  stir  very  well ;  then  dilute 
with  water  imtil  a  liquid  is  obtained  which  has  the  exact 
color  and  consistency  of  ordinary  milk;  if  a  little  salt  and 
a  trace  of  saccharin  be  added,  a  palatable  drink  free  from 
milk  sugar  is  produced  which  has  almost  the  same  taste  as 
milk  and  which  contains  a  large  amount  of  fatty  material. 
Of  course,  much  larger  quantities  than  this  recipe  calls  for 
can  be  employed  in  order  to  prepare  a  considerable  amount 
of  the  drink  at  one  time. 

2.    Van  Noorden's  Suggestion 

Cream  diluted  with  cold  or  hot  water  or  mineral  spring 
water;  dilute  with  tea  or  coffee  in  the  proportion  of  one  to 
five;  the  taste  is  essentially  improved  by  the  addition  of 
yolk  of  egg;  2%  of  plasmon'  may  be  added  and  salt  or 
saccharin. 

•  Plasmon  Milk  Powder  can  be  procured  through  any  druggist. 


Typical  Dietaries 

NOTE 
DIETARIES 

1.  For  Spring  (A),  (B)  3.     For  Autumn  (A),  (B) 

2.  For  Summer  (A),  (B)  4.     For  Winter  (A),  (B) 

5.     For  an  Abstinence  Day 


145 


TYPICAL  DIETARIES 
NOTE 

In  the  division  immediately  following  there  appear 
nine  bills  of  fare,  two  adapted  to  each  of  the  four 
seasons,  and  one  for  an  abstinence  day,  with  the  exact 
computation  of  their  food  values. 

The  work  done  on  these  dietaries  is  typical  of  that 
which  must  be  done  for  the  diabetic,  as  soon  as  his 
carbohydrate  tolerance  is  determined  by  the  physician. 
Thereafter,  in  planning  his  diet,  it  is  absolutely  essen- 
tial that  weights  and  measures  be  accurate;  guessing 
will  nt)t  do.  Ordinarily  no  one  who  is  not  thoroughly 
trained  in  such  work  can  tell  accurately  at  the  end  of 
a  meal  how  many  calories  it  furnished  him;  or  with 
any  measure  of  certainty,  the  proportion  of  protein, 
fat,  and  carbohydrate  it  contained — especially  when 
exact  recipes  are  not  known.  But  the  lay  reader  of 
this  book  will  be  spared  depressing  doubts  as  to 
whether  his  own  computations  are  correct;  nor  will 
he  constantly  have  to  consult  a  dietician.  For  the 
work  of  computing  carefully  tested  recipes  has  been 
done  for  him  in  the  pages  preceding;  food  values  have 
been  given  for  the  edible  portions  per  pound  of  meat, 
fish,  vegetables,  cheese,  and  nuts.  With  such  data  it 
is  possible  to  reckon  food  values  in  the  day's  ration 
very  closely,  as  in  the  typical  bills  of  fare  that  follow. 

146 


DIABETIC  COOKERY  147 

When  the  carbohydrate  tolerance  is  only  40  grams, 
a  small  allowance,  it  becomes  necessary  to  raise  the 
proportion  of  protein  above  100  grams,  approaching 
140,  and  to  keep  the  fat  about  200  grams,  to  produce 
an  energy  requirement  of  2500  calories.  If  the  carbo- 
hydrate tolerance  is  higher,  say  60,  80,  or  even  100 
grams  a  day,  the  planning  is  less  difficult. 

In  examining  the  bills  of  fare  here  presented,  it 
will  be  seen  that  one  follows  the  plan  of  dinner  at 
night,  the  other,  of  dinner  at  noon ;  the  former  dietary, 
then,  may  represent  a  day  in  which  luncheon  might  be 
eaten  in  a  restaurant  which  caters  only  to  persons  of 
normal  food  requirements.  Special  care  should  be 
taken  in  such  cases  to  keep  the  luncheon  simple, 
avoiding  pastry  of  all  kinds,  and  indulging  very  spar- 
ingly in  bread  or  crackers.  The  foods  chosen  should 
always  be  those  in  which  protein  and  fat  predominate, 
such  as  meat,  fish,  cheese,  and  nuts,  with  the  addition 
of  simple  salads  of  lettuce,  celery,  romaine,  or  endive, 
for  example,  in  which  the  amount  of  digestible  carbo- 
hydrates is  small. 

The  second  bill  of  fare  in  each  group  gives  an  ar- 
rangement suitable  for  Sunday,  when  all  the  meals 
may  be  eaten  at  home.  The  dietaries  represent  differ- 
ent possibilities  in  serving,  with  good  combinations  of 
foods  in  which  the  total  carbohydrates  for  the  day 
are  kept  close  to  40  grams  as  a  maximum  allowance. 

Those  interested  in  making  the  best  possible  use  of 
this  book,  will  be  able  to  make  excellent  bills  of  fare 
for  their  own  particular  needs. 


148  DIABETIC  COOKERY 

I  (A).     TYPICAL  DIABETIC  DIETARY 


SUITABLE   FOR   SPRING 


(Week  Day) 


J? 

8 

.5 

53 

Food 

1 

.3 

zms. 

1 
gms. 

gms. 

2 

Breakfast 

Orange  Juice 

2  tbsps. 

I  oz. 

3.06 

12 

Eggs,  Poached 

2 

Average 

48  gms. 

12.86 

10.08 

142 

Cold  Ham 

2  thin 

slices 

2  OZ. 

11.46 

12.70 

160 

Lyster  Roll 

I 

6.00 

6.00 

78 

Butter  for  Bread  and 

2  small 

Eggs 

balls 
(iK  tbsps.) 

20  gms. 

0.20 

16.58 

150 

Cream  with  Coffee 

5  tsps. 

26  gms. 

0.58 

10.47 

0.78 

TOO 

. 

Totals  for 

Meal 

31.10 

55-83 

3-84 

642 

Luncheon 

Bouillon 

I  cup 

5.56 

0.68 

28 

with  Raw  Egg 

I 

6.43 

5-04 

71 

Lamb  Chops  (broiled) 

2 

3  oz- 

18.45 

25-44 

302 

Lettuce 

3-4  leaves 

i}4  oz. 

0.51 

0.14 

^■^i 

7 

with  French  Dress 'g 

4  tbsps. 

22.22 

200 

Brie  Cheese 

Ordinary 

serving 

I  oz. 

4-51 

5-95 

0.40 

n 

Lyster  Roll 

I 

6.00 

6.00 

78 

Totals  for 

Meal 

41.46 

65-47 

1-63 

759 

Dinner 

Vegetable  Soup,  Cream 

Foundation 

X  recipe 

4-85 

29-33 

9.02 

319 

Broiled    sirloin    Steak, 

2)4  oz. 

13.40 

13.10 

172 

Parsley  and  Butter 

>^  tbsp. 

0.07 

5-53 

50 

Spinach  with  Egg 

l4  recipe 

6.19 

4.20 

'2.38 

78 

Stewed  Rhubarb 

2  tbsps. 

0.40 

0.40 

2.20 

14 

Coffee,  clear 

Totals  for 

Meal 

24-91 

52-56 

13.60 

633 

Totals  for  the  Day 

97-47 

173-86 

19.07 

2034 

DIABETIC  COOKERY 

I  (5).     TYPICAL  DIABETIC  DIETARY 


149 


SUITABLE   FOR   SPRING 


(Sunday) 


2J 

:§ 

•S 

4I 

-S 

Food 

1 

gms. 

1 

gms. 

It 

gms. 

^ 

3 

Breakfast 

Orange  Juice 

2  tbsps. 

I  oz. 

3.06 

12 

Eggs 

2 

96  gms. 

12!86 

10.08 

142 

Broiled  Smelts 

30Z. 

14-79 

I-51 

73 

Butter  for  Seasoning 

I  tbsp. 

13  gms. 

0.13 

11.05 

100 

Almond  Bread 

2  slices 

40  gms. 

6.88 

8.05 

0.04 

100 

Butter  for  Bread  and 

I  tbsp. 

13  gms. 

0.13 

11.05 

100 

Eggs 

(I  ball) 

Cream  with  Coffee 

5  tsps. 

0.58 

10.47 

0.78 

100 

Totals  for 

Meal 

35-37 

52.21 

3.88 

627 

Dinner 

Oysters  on  Half-Shell 

6 

6.13 

1.33 

3.38 

50 

Clear  Chicken  Soup 

I  cup 

7.09 

0.35 

32 

Celery 

3  oz. 

0.94 

0.09 

2.81 

16 

Roast  Turkey 

68.8gms. 

14-52 

15-76 

200 

Cranberry  Sauce 

2  tbsps. 

0.19 

0.29 

4-75 

22 

Cauliflower  with  Melt- 

ed Butter 

Small  head 

6.17 

23-74 

15-41 

300 

Asparagus  Salad 

2  oz. 

with  French  Dress'g 

4  tbsps. 

1.37 

22.42 

2.81 

217 

Almond  Mocha  Tart 

}4  recipe 

8.80 

21.34 

2.30 

236 

Clear  Coffee 

Totals  for 

Meal 

45-21 

«5-32 

31.46 

1073 

Supper 

Endive  Salad 

3  stalks 

0.51 

22.36 

1.23 

207 

French  Dressing 

4  tbsps. 

Cold  Turkey 

34.4gms. 

7.26 

7.88 

100 

Plain  Omelet 

Regular 

13.24 

26.37 

0.39 

292 

Lyster  Roll 

I 

6.00 

6.00 

78 

Butter 

I  tbsp. 

0.13 

11.05 

100 

Tea  with  Lemon 

Totals  for 

Meal 

27.14 

73.66 

1.62 

777 

Totals  for  the  Day 

107.72 

2X1. 19 

36.96 

2477 

I50  DIABETIC  COOKERY 

2  {A).     TYPICAL  DIABETIC  DIETARY 


SUITABLE   FOK    SUMMEK 


(Week  Day) 


Pood 

1 

1 

1 

gms. 

1 

gms. 

.1 

gms. 

3 

1 

Breakfast 

Strawberries 

8-IO 

4  oz. 

1. 12 

0.28 

8.40 

44 

Bacon 

3  slices 

I^OZ. 

3-32 

20.74 

200 

Eggs,  Poached 

2 

12.86 

10.08 

142 

Butter  for  Eggs 

I  ball 

13  gms. 

0.13 

11.05 

100 

Lyster  Roll 

I 

6.00 

6.00 

78 

Butter 

ibaU 

20  gms. 

0.20 

16.58 

150 

Cream  with  Cofifee 

5  tsps. 

26  gms. 

0.58 

10.47 

0.78 

100 

Totals  for 

Meal 

24.29 

75.20 

9.18 

814 

Luncheon 

Clam  Broth 

I  cup 

1.37 

16.17 

0.24 

152 

(with  Butter  added) 

Round  Steak 

2  oz. 

11.51 

7.71 

"5 

with  Egg  and  Capers 

I  egg 

48  gms. 

6.43 

5-04 

71 

Lettuce 

4-5  leaves 

iK  oz. 

0.51 

0.14 

1-23 

7 

with  French  Dress 'g 

4  tbsps. 

22.22 

200 

Iced  Tea 

Totals  for 

Meal 

19.82 

56.28 

1.47 

645 

Dinner 

Clear    Soup    (cold    or 

hot) 

I  cup 

5-56 

0.68 

28 

Broiled  Bluefish 

4  oz. 

21-95 

1.36 

100 

Butter 

2  tbsps. 

0.26 

22.10 

200 

Swiss  Chard 

y4  recipe 

5-21 

0.68 

7-03 

55 

Cucumber  Salad 

J^  cucum- 

1.29 

0.58 

4.10 

24 

French  Dressing 

ber  4  tbsps. 

22.22 

200 

Lemon  Jelly 

Recipe 

2.77 

9.88 

50 

Spiced  Cookies 

}4  recipe 

7-99 

7.83 

2.12 

III 

Totals  for 

Meal 

45-03 

55-45 

23.13 

868 

Totals  for  the  Day 

89.14 

181.93 

33.78 

2127 

DIABETIC  COOKERY 

2  (B).    TYPICAL  DIABETIC  DIETARY 

SUITABLE   FOR   SUMMER 

(Sunday) 


iSi 


S 

c 

to 

2 

•?» 

Pood 

1 

1 

2 
gms. 

1 

gms. 

gms. 

i 

Breakfast 

Peach 

I  small 

48  gms. 

0.34 

0.05 

4-55 

30 

Shad,  Broiled 

3  oz- 

15-99 

8.09 

137 

Eggs,  Poached 

2 

96  gms. 

12.86 

10.08 

142 

Bacon 

2  thin  slices 

Koz. 

I -.49 

9.18 

89 

Almond  Muffin 

I 

7.60 

7-58 

0.03 

99 

Butter  for  Muffin  and 

Eggs 

2  tbsps. 

0.26 

22.10 

200 

Cream  with  Coffee 

5  tsps. 

0.58 

10.47 

0.78 

100 

Totals  for 

Meal 

39.12 

67-55 

5-36 

787 

Dinner 

Clam  Cocktail 

6  clams 

8.37 

0.97 

1.95 

50 

Chicken     Soup     with 

Noodles 

I  cup 

8,91 

10.03 

O.IO 

127 

Roast  Beef 

30Z. 

20.07 

23-55 

292 

Onions,  Creamed 

}^  recipe 

570 

21.39 

15.02 

280 

Romaine    Salad    with 

0.51 

0.14 

1.23 

7 

French  Dressing 

4  tbsps. 

22,22 

200 

Orange  Ice 

Individual 
recipe 

3-97 

16 

Almond  Sponge  Cake 

}4  recipe 

(2  cakes) 

5-43 

6.36 

0.95 

83 

Totals  for 

Meal 

48.99 

84.66 

23.22 

1055 

Supper 

Tomato  Salad, 

I  tomato 

1.83 

0.72 

6.93 

42 

French  Dressing 

4  tbsps. 

22.22 

200 

Lyster  Roll 

I 

6.00 

6.00 

78 

Cheese  Souffle 

^  recipe 

13.18 

22.87 

0.07 

259 

Coffee  Jelly 

Recipe 

4-15 

16 

Cream 

5  tsps. 

0.58 

10.47 

0.78 

100 

Totals  for 

Meal 

25-74 

62.28 

7.78 

695 

Totals  for  the  Day 

113-85 

214.49 

36.36 

2537 

152  DIABETIC  COOKERY 

2  (A).     TYPICAL  DIABETIC  DIETARY 

SUITABLE   FOR  AUTUMN 

(Week  Day) 


Food 

1 

5 

1 

R 

2 

ft. 

gms. 

1 
gms. 

■ii 

gms. 

3 

1 

Breakfast 
Grape  Fruit 
Plain  Omelet 
Broiled  Ham 
Almond  Bread, Toasted 
Butter 
Cream  with  Coffee 

2  eggs 

2  thin  slices 
2  tbsps. 
5  tsps. 

70  gms. 

0.78 
12.91 
14.30 
6.88 
0.26 
0.58 

0.20 
17.44 
15.86 

8.05 
22.10 
10.47 

11.28 

0.04 
0.78 

50 
209 
200 
100 
200 
100 

Totals  for 

Meal 

3571 

74.12 

12.10 

859 

Luncheon 
Broiled  Steak 

(Porterhouse) 
Endive  Salad  with 

French  Dressing 
Cream  Cheese 
Pecans 

3-4  stalks 
4  tbsps. 

2  oz. 

I  oz. 
Koz. 

12.42 
0.51 

7-34 
I-3I 

11.56 
22.36 

9-55 
9.62 

1.23 

0.68 
2.08 

154 
208 

118 
100 

Totals  for 

Meal 

21.58 

53.09 

3.99 

580 

Dinner 

Oyster    Cocktail    and 
Oysters 

Clear  Soup  with  Mar- 
row Balls 

Veal  Cutlet 

Celery 

Radishes 

Stewed  Tomato 

Butter 

Floating  Island 

Clear  Coffee 

6  oysters 
I  cup 

14  recipe 
I  tbsp. 
X  recipe 

4M0Z. 
3  oz. 
2  oz. 

6.14 

10.68 
27.00 
0.94 
0.74 
2.15 
0.13 
6.17 

1-33 

7.36 

22.19 

0.09 

0.06 

4-31 
11.05 
13-86 

3.38 

0.31 
2.81 
3.28 
7.41 

2.45 

50 

109 

309 

16 

17 

77 

100 

159 

Totals  for 

Meal 

53-95 

60.25 

19.64 

837 

Totals  for  the  Day 

111.24 

187.46 

35-73 

2276 

DIABETIC  COOKERY 

3  (B).     TYPICAL  DIABETIC  DIETARY 

SUITABLE   FOR   AUTUMN 

(Sunday) 


153 


^ 

;i 

2 

2 

Food 

1 

1 

1 

ft. 
gms. 

gms. 

gms. 

Breakfast 

yi  Grape  Fruit 

0.78 

0.20 

11.28 

50 

Cold  Lamb 

2  oz. 

II. 17 

7.21 

no 

Shirred  Eggs 

2 

12.89 

15-61 

192 

Almond  Muffin 

I 

7.60 

7.S8 

0.03 

99 

Butter  for  Muffin  and 

Eggs 

I  yi  tbsps. 

0.20 

16.58 

150 

Cream  with  Coffee 

5  tsps. 

0.58 

10.47 

0.78 

100 

Totals  for 

Meal 

33-22 

57.65 

12.09 

701 

Dinner 

Vegetable  Soup,  Cream 

Foundation 

yi  recipe 

4.«5 

29-33 

9.02 

319 

Roast  Chicken 

2>^OZ. 

19-74 

13.06 

197 

Creamed  Cauliflower 

}i  recipe 

6.98 

22.34 

12.04 

278 

Stuffed    Tomato    and 

Recipe 

3-07 

28.87 

8.82 

307 

Lettuce  Salad  with 

Mayonnaise 

2  tbsps. 

Wine  Jelly 

Recipe 

2.79 

0.50 

13 

Totals  for 

Meal 

37-43 

93-60 

30.38 

1114 

Supper 

Plain    Filled     Omelet 

2  eggs 

15.12 

20.23 

0,10 

243 

(with  Swiss  Cheese) 

I  tbsp. 

Chicory  with 

lyi  oz. 

0.51 

22.36 

1.23 

207 

French  Dressing 

4  tbsps. 

Hazelnut  Cake 

Recipe 

14-39 

21.13 

1.87 

255 

Tea 

Totals  for 

Meal 

30.02 

63.72 

3.20 

705 

Totals  for  the  Day 

100.67 

214.97 

45-67 

2520 

154  DIABETIC  COOKERY 

4  (A).    TYPICAL  DIABETIC  DIETARY 

SUITABLE   FOR   WINTEE 

(Week  Day) 


S 

5 

•S 

J 

.S 

Pood 

JS 

2 
gms. 

1 
gms. 

•^1 
gms. 

0 

Breakfast 

Grape  Fruit 

K 

0.78 

0.20 

11.28 

50 

Omelet  with  Spinach 

Recipe 

13-23 

18.06 

0.39 

217 

Bacon 

3  slices 

35  gms. 

3-32 

20.74 

200 

Almond  Muffin 

I 

3.80 

3-79 

0.02 

50 

Butter  for  Muffin  and 

Omelet 

2  balls 

26  gms. 

0.26 

22.10 

200 

Cream  with  CofJee 

5  tsps. 

26  gms. 

0.58 

10.47 

0.78 

100 

Totals  for 

Meal 

21.97 

7536 

12.47 

817 

Luncheon 

Clear  Bouillon 

I  cup 

5.56 

0.68 

28 

Sausage 

iK 

66  gms. 

8.58 

29.19 

0.72 

300 

Sauerkraut 

Xcup 

1-93 

0.57 

4-31 

30 

Cream  Cheese 

I  oz. 

7-34 

9-55 

0.68 

118 

Rye  Bread 

I  thin  slice 

1.77 

0.12 

10.47 

50 

Butter  for  Bread 

I  small  ball 

13  gms. 

0.13 

11.05 

100 

Cream  with  Coflfee 

3  tsps. 

13  gms. 

0.29 

5-24 

0.39 
16.57 

50 

Totals  for 

Meal 

25.60 

56.40 

676 

Dinner 

Beef  Broth  with  Egg 

Yolk 

I  cup 

8.23 

6.34 

«... 

90 

Broiled  Smelts 

3  oz. 

14.97 

1-53 

74 

with  Butter 

I  tbsp. 

0.13 

11.05 

100 

Roast  Lamb 

2)4  oz. 

16.50 

10.81 

163 

Fried  Tomato 

Recipe 

1.44 

11.63 

5-71 

133 

Waldorf  Salad 

Recipe 

3-91 

9-37 

9.17 

137 

with  French  Dress'g 

2  tbsp. 

II. II 

100 

Poppy  Seed  Noodles 

Recipe 

12.93 

15.61 

192 

Totals  for 

Meal 

58.11 

77.45 

14.88 

989 

Totals  for  the  Day 

105.68 

209.21 

43-92 

2482 

DIABETIC  COOKERY 
4  (B).  TYPICAL  DIABETIC  DIETARY 

SUITABLE   FOR   WINTER 

(Sunday) 


155 


Food 

5 

1 

1 

gms. 

1 

gms. 

a- 

gms. 

.2 

3 

Breakfast 

Orange  Juice 

2  tbsps. 

I  oz. 

3-o6 

12 

Creamed  Codfish 

6  tbsps. 

14.21 

10.87 

2.17 

163 

Soft  Boiled  Eggs 

2 

12.86 

10.08 

142 

Almond  Bread,Toasted 

I  thin  slice 

3.44 

4-03 

0.02 

50 

Butter  for  Toast  and 

Eggs 

2  balls 

26  gms. 

0.26 

22.10 

200 

Cream  with  Coffee 

5  tsps. 

0.58 

10.47 

100 

Totals  for 

Meal 

31-35 

57-55 

5-25 

667 

Dinner 

Oysters  on  Half-Shell 

6 

99.2gms. 

6.15 

1. 19 

3.67 

50 

Clear  Soup  with  Mar- 

row Dumplings 

l4  recipe 

10.68 

7.36 

109 

Roast  Capon 

2y2  oz. 

19.14 

8.15 

150 

String  Beans 

l4  recipe 

2.71 

0.39 

8-93 

50 

Romaine  Salad 

0.51 

22.36 

1.23 

207 

with  French  Dress'g 

4  tbsps. 

Proto  Puff  Pudding 

}4  recipe 

16.61 

10.18 

1.50 

164 

Whipped  Cream 

y^  pint 

1. 21 

22.00 

1.65 

213 

Clear  Coffee 

Totals  for 

Meal 

57-OI 

71-63 

16.98 

943 

Supper 
Eggs  Stuffed  with  Sar- 

dines 

Recipe 

21.40 

21.08 

275 

Celery  Salad 

4  stalks 

0.82 

22.39 

2.17 

212 

French  Dressing 

4  tbsps. 

Lyster  Roll 

I 

6.00 

6.00 

78 

English  Walnut  Maca- 

roons 
Tea 

Recipe 

14-54 

24-34 

4.88 

298 

Totals  for 

Meal 

42.76 

73-81 

7-05 

863 

Totals  for  the  Day 

131. 12 

202.99 

29.28 

2473 

156 


DIABETIC  COOKERY 

5.     AN  ABSTINENCE  DAY 


i 

;s 

.1 

Food 

1 

1 

1 

ft, 
gms. 

1 
gms. 

gms. 

1 

Breakfast 

Boiled  Eggs 

2 

96  gms. 

12.86 

10.08 

142 

Almond  Muffin 

I 

7.60 

7-5« 

0.03 

99 

Butter 

1  ball 

13  gms. 

0.13 

11.05 

100 

Spinach 

K  cup 

2.93 

0.42 

4.46 

33 

cooked  with  Butter 

0.13 

11.05 

100 

Cream  with  Coffee 

5  tsps. 

26  gms. 

0.58 

10.47 

0.78 

100 

Totals  for 

Meal 

24.23 

50-65 

5-27 

574 

Luncheon 

Clear  Bouillon  (Beef) 

I  cup 

5-56 

0.68 

28 

Asparagus  with  Butter 

Sauce 

3-50 

22.46 

5-94 

240 

Lettuce    with    French 

4-5  leaves 

0.51 

22.36 

1.23 

207 

Dressing 

4  tbsps 

Cream  Cheese 

I  oz. 

7-34 

9-55 

0.68 

ri8 

Tea 

Totals  for 

Meal 

16.91 

55-05 

7-85 

593 

Dinner 

Clear  Soup  with  Egg 

Dice 

1  cup 

18.99 

8.41 

152 

Broiled  Shad 

3  oz- 

15-99 

8.07 

136 

Butter  for  Fish 

0.13 

11.05 

100 

Romaine  Salad 

with  French  Dress 'g 

4  tbsps. 

0.51 

22.36 

1-23 

207 

String  Beans  with  But- 

ter Sauce 

H  recipe 

1.89 

7-63 

5-94 

100 

Coffee  Jelly 

4-15 

16 

Totals  for 

Meal 

41.66 

57-52 

7-17 

711 

Totals  for  the  Day 

82.80 

163.22 

20.29 

1878 

An  ideal  "Abstinence  Day"  would  be  one,  of  course,  in  which  all 
carbohydrate  food  is  eliminated.  For  those  in  business  who  must 
lunch  away  from  home,  such  a  dietary  is  difficult  to  follow;  accordingly 
one  typical  day's  rations  have  been  planned  in  detail  in  which  the 
carbohydrates  are  reduced  to  20  grams,  just  half  of  the  allowance  in 
the  typical  dietaries  for  the  four  seasons.  In  this  dietary  some  of  the 
carbohydrates  are  in  the  form  of  cellulose  and  will  not,  therefore,  be 
converted  into  sugar  in  the  organism. 


AC 

r6 


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Return  tills  material  to  the  library 

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